2cupsbread flour, unbleached, plus more for dusting
1½teapoons kosher salt
olive oil for brushing
toppingsee recipe below
freshly ground coarse black pepper
kosher salt for sprinkling
1yellow onionpeeled and thinly sliced
1large roasted sweet red bell pepperthinly sliced
½cupcoarsely chopped pitted Kalamata olives
1 ½tablespoonsolive oil
Make the Dough
In the bowl of an electric mixer using the dough hook, add the water, starter, yeast, olive oil, wheat germ and both flours.
Mix on medium speed for 3-4 minutes until a wet, sticky dough forms.
Stop machine and cover bowl with a clean kitchen towel and let dough rest 10 minutes.
On medium speed, add salt and mix well to develop the gluten about 4-6 minutes. (The dough can also put on a work surface and hand kneaded if desired).
Remove the bowl and cover with plastic wrap and allow dough to rise for about 1-1 ½ hours. The dough should be wet and a bit sticky at this point.
Pour the dough onto a lightly greased 15 ½ x 10 ½ x 1” sheet pan.
Pat the dough gently and evenly into the pan. If the dough does not go to the edges of the pan – it’s okay. Cover dough with plastic wrap sprayed with nonstick cooking spray and allow to rise for 1 hour. Dough should be puffy.
Preheat oven to 500° F. Remove plastic wrap from the dough. Evenly scatter the cooled topping all over dough. Sprinkle dough with some freshly cracked pepper and coarse salt.
Place focaccia in oven and immediately lower temperature to 450° F. Bake for approximately 30 minutes or until brown and crusty. Rotate once halfway.
Make the Topping
In a sauté pan, heat olive oil over medium heat. Add onion, garlic, sugar and balsamic vinegar. Stir until blended.
Continue cooking mixture for about 10-15 minutes or until onions are nice and caramelized. Remove from heat and cool.
Add sliced roasted pepper and olives. Add 1 ½ tablespoons olive oil, and blend into mixture.
Olive, Onion, and Sweet Pepper Sourdough Focaccia - http://chefgailsokol.com/yeast-breads/olive-onion-and-sweet-pepper-sourdough-focaccia/