Sage Focaccia with Pepper, Onion and Pancetta Topping

Description
Contributed by Catsrecipes Y-Group

Dough

 * 1 envelope active dry yeast
 * 2 cups warm water
 * 4¾ cups bread flour
 * 2 tbs olive oil
 * 1 tbs chopped sage
 * 2 tsp salt

Topping

 * 2 tbs olive oil
 * 2 medium onions, thinly sliced
 * 1 red bell pepper, thinly sliced
 * 2 oz sliced pancetta or bacon, chopped
 * 1 tsp kosher or sea salt

Directions

 * 1) In bowl, sprinkle yeast over warm water.
 * 2) Let stand until foamy.
 * 3) Stir to dissolve yeast.
 * 4) To yeast mixture, add 2½ cups flour, oil, sage and salt, stir until smooth.
 * 5) Stir in the remaining flour until dough begins to pull away from the bowl.
 * 6) Cover the bowl with plastic wrap and a towel.
 * 7) Let dough rise in a warm place until doubled in volume.
 * 8) In skillet, heat 1 tbs oil.
 * 9) Add onion, pepper and pancetta, cook until veggies are tender.
 * 10) Set aside.
 * 11) Heat oven to 500°F.
 * 12) Coat a jelly roll pan with cooking spray.
 * 13) Scrape dough into pan, spread to fill pan.
 * 14) Brush dough with remaining oil.
 * 15) Dip fingers into water, then into dough to make indentations.
 * 16) Spread top with onion mixture.
 * 17) Sprinkle with salt.
 * 18) Place dough in oven, reduce oven temp to 400°F.
 * 19) Bake 35 min. or until crust is browned.
 * 20) Remove from pan, let cool slightly.
 * 21) Cut into 25 pieces.
 * 22) Serve on plates warm or at room temp with ranch dressing, hot sauce and parmesan cheese.