Bell Pepper Focaccia

From cooking light, august 2006.

Dough: dissolve yeast in 1 cup warm water in a large bowl.

Let stand 5 minutes.

Stir in 1 1 / 2 tablespoons oil , honey , and 1 / 2 teaspoon salt , stirring until well blended.

Stir in 2 1 / 2 cups flour to form a dough.

Turn dough out onto a floured surface.

Knead until smooth and elastic.

Add enough of remaining 1 / 4 cup flour , 1 tablespoon at a time , to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray , turning to coat top.

Cover and let rise in a warm place , free from drafts , 45 minutes or until doubled in size.

Punch dough down , and turn out onto a jelly-roll pan coated with cooking spray.

Press into a 10 x 8-inch rectangle.

Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 400.

Topping: heat 2 teaspoons oil in a large nonstick skillet over medium heat.

Add onion , oregano , 1 / 4 teaspoon salt , and peppers to pan.

Cook 20 minutes or until peppers are tender.

Uncover dough.

Make indentations.

dry yeast, warm water, olive oil, honey, salt, all-purpose flour, cooking spray, red onion, fresh oregano, red bell pepper, yellow bell pepper