Roasted Garlic and Red Pepper Foccacia

Source: Inspired by a Cooking Light recipe
Serves: 4-6

2 red bell peppers
1 head of garlic
Olive oil, for brushing
1/2 recipe Pizza Dough
1/2 c shredded gruyere cheese
Kosher Salt
Cornmeal, for dusting the cookie sheet

Preheat oven to 375 degrees. Remove dough from the fridge and let rest on the counter for an hour.

Cut peppers in half and remove seeds. Brush lightly with olive oil and place cut side down on a small baking sheet. Remove outer wrapping from the garlic but do not separate the cloves. Wrap head in foil and place next to peppers. Bake for 45 minutes or until peppers are soft and the skins are beginning to turn black. Remove peppers and garlic from the oven and place peppers in a covered container (I use Tupperware but Ziploc bags also work) to steam for at least 10 minutes. When peppers are cool enough to handle, remove skins and chop roughly. Slice 1/4 off the garlic head and squeeze roasted garlic out. Combine with chopped peppers and set aside.

Increase oven temperature to 400 degrees. Divide dough in half and roll each half into an 8-10 inch round. Place one round on a cookie sheet which has been lightly dusted with cornmeal. Spread red pepper mixture evenly over the dough, leaving 1/4 inch all round the edge. Sprinkle with the cheese. Top with second dough round and pinch to seal edges. Cover with a clean towel and let rise for 45 minutes or until doubled.

When foccacia has doubled in size, prick top with a fork. Brush with 1 teaspoon olive oil and sprinkle with kosher salt. Bake for 30 minutes or until golden. Cool completely on a wire rack. Cut into wedges to serve.