Bell Pepper and Tomato Focaccia

Ingredients

• Sea salt - To taste
• Fresh rosemary - 1 tablespoon, chopped
• Tomatoes - 2, sliced
• Bell peppers - 2, thinly sliced
• Olive oil - 1/4 cup
• Warm water - 1 1/4 cups
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Active dry yeast - 2 1/4 teaspoons
• All - purpose flour - 3 cups

Instructions

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Punch down the dough and transfer it to a greased baking sheet. Press it out to form a rectangle or circle, about 1/2 inch thick.
7. Arrange the sliced bell peppers and tomatoes on top of the dough. Sprinkle with chopped rosemary and sea salt.
8. Bake for 20-25 minutes, or until the focaccia is golden brown and the vegetables are tender.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.