Focaccia with Pepper and Red Onion

 

• 3.5 cups flour
• 1.5 cups of warm water
• 1 packet (11 g) instant yeast
• 1 tablespoon of granulated sugar
• 2 teaspoons of salt

For the olive oil mix

• 1 teaspoon of olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon basil
• 1 teaspoon of red pepper flakes

For the top

• 6~8 pieces of dried tomatoes
• 1 bell pepper
• 1 yellow bell pepper
• 1 red onion

Sift the flour into the dough mixing bowl. Make a hole in the middle and add yeast, sugar and salt. Add warm water little by little and knead a sticky dough. Put the dough in a greased glass bowl and cover it with cling film. Leave at room temperature until the dough rises. After it has risen well, grease your hands with a little oil and knead the dough again. Leave it to ferment in the same bowl in the same way so that it rises. Soak dried tomatoes in hot water. After it softens slightly, take it on a paper towel and drain the water. Peel the onion and slice it into rings. Clean the seeds of the peppers and cut them into finger shapes. For the olive oil mixture, heat the olive oil slightly and add the spices. Put the dough on a greased baking tray. Press down with your fingertips and spread on the tray. Drizzle with spicy olive oil and arrange the vegetables. Drizzle the remaining oil over the vegetables. Bake in a preheated oven at 200 degrees for 35-40 minutes (we recommend putting grease-proof paper on the vegetables in the middle of the cooking time). After taking it out of the oven, let it cool on the wire rack. Serve.