Focaccia Rustica (Country Focaccia with Red Pepper Topping)

1. Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown.
2. Discard the garlic & let the oil cool.
3. Meanwhile whisk the yeast into the water & let proof for 10 minutes.
4. Add the cooled olive oil. Stiri in the salt, flour & herbs & mix well.
5. Kneadi by hand for 6 to 8 minutes.
6. Place dough into a lightly oiled bowl, cover & let rise until doubled.
7. Divide the dough in half & set each piece on an oiled 10 1/2" X 15 1/2" baking sheet Stretch the dough to cover as much of the sheet as possible.
8. Cover & let it relax for 15 minutes.
9. Dimple & stretch the dough some more.
10. Let rise until it is puffy, about 50 minutes.
11. While it is risng, roast, peel & slice the peppers into thin strips.
12. Sautei the onions in the 1/4 c olive oil over very low heat for 20 to 25 minutes until they are soft & limp.
13. Preheat the oven to 400F.
14. Lightly dip your fingers into the remaining olive oil & dimple the tops of the dough.
15. Divide the vegetables evenly in half & distribute them over the focacce.
16. Sprinkle with badil & salt Bakei for 25 to 30 minutes until the dough is crispy on the edges.
17. Cool briefly & then remove from the sheets & let cool on racks.
18. Serve at room temperature.