Combine the flour, yeast, and salt in the bowl of mixer fitted with a dough hook.  Mix it briefly to combine.

Add the water and oil and mix until it comes together.  Then beat on medium for about 2 minutes.

Stop mixing, remove the dough and turn it upside down.  Beat for another 2 minutes.

Remove from bowl and knead about 10 times to make a smooth ball.

Cover with plastic wrap and let it rise for about 2 to 2 ½  hours or until doubled.  The dough can be place in a turned off oven with the light on.  check the temperature of the oven after about 30 minutes so it is about 75° t0 85°F.  

It can be used immediately or deflate it and place in the refrigerator, covered, overnight or up to 3 days.

In a small saucepan, combine the ingredients.

Heat everything on low until it comes to a simmer.  Simmer for about 5 minutes.  The oil need to be at least 140°F and the garlic is medium brown.

Remove from heat and let steep for 1 hour.  Strain out the solids and use only the remaining oil.  This may be made days before and refrigerated.

Preheat the oven to 400°F.  Line a rimmed baking sheet with foil and spray the foil

Cut the red and yellow peppers into strips.  Add a bit of oil in a bowl, place the peppers in the bowl and toss them.  Arrange the peppers on the foil in a single layer.

Cut the onion into quarter moons, break apart, toss in oil and add to the baking sheet.

Roast for about 20 minutes until somewhat softened or until they are roasted as you wish.  Remove the peppers if the onions aren’t done.  Cool everything.

Slice the feta or crumble it.  Set Aside.

Juice the tomatoes by cutting the tops off. Turn the tomato upside down and squeeze the liquid out of it. 

Slice the tomatoes and set aside.

 Cut the olives in half and pat the pepperoncini dry before removing the dough from the refrigerator.

Spray a 9x9x2 inch pan with a non-stick baking spray and set aside.

Cut the focaccia dough in half (about 410 grams or 14 ⅓ ounces) without kneading it.  On a floured surface pat, press or roll half of it and place it into the prepared pan. If it keeps springing back, cover it and let it rest for about 10 minutes. Stretch it out with your fingers to fill the pan.

Cover with half the cheese. 

Add the roasted veggies and then the remainder of the cheese.

Without kneading pat, press or roll the second piece of dough into a 10x10 inch square.  If the dough is very springy, cover it and let it rest for about 15 minutes.

Wet the edges of the bottom piece of dough with water.

Place the top piece of dough over the ingredients. 

Pull the bottom sides of the focaccia in 

and tuck the top piece of dough underneath the bottom.

Press down on the edges to seal them.

Cover and allow to rise for about 1 ½ hours in a warm place until it just comes over the top.

Preheat the oven to 425°F.  Dimple the dough deeply with your fingers.  Brush liberally with the zippy garlic oil.

Bake for 30 to 35 minutes until the top is deep golden brown and the sides are also browned.  Tent the top if it is browning too quickly.  As soon as it is removed from the oven brush again with the garlic oil.

Cut as desired and serve warm or at room temperature.

The bread dough can be made up to 3 days ahead and stored in the refrigerator.  The zippy garlic oil can be made a week before if refrigerated.  The day before the cheese can be sliced, the vegetables can be roasted and the olives chopped or halved.  Cover and refrigerate.

The bread can also be baked completely, cooled, wrapped well, and refrigerated for a day or two.  Preheat the oven to 425°F.  Wrap the stuffed focaccia in in foil, leaving an opening at top and heat for 20 minutes or so until warmed through.