Semolina Focaccia With Bell Peppers, Sun-Dried Tomatoes, And Garlic Confit

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a 1/4-ounce package (2 1/2 teaspoons) active dry yeast

1/2 teaspoon sugar

1 cup lukewarm water

3 1/2 cups semolina flour (durum wheat flour, available at specialty foods shops)

1 teaspoon table salt

a 4-ounce jar sun-dried tomatoes packed in oil, drained, reserving 1/4 cup of the oil, and the tomatoes chopped

4 garlic cloves

1/4 cup olive oil

3 large red bell peppers, sliced thin

1 teaspoon coarse salt, or to taste

dried hot red pepper flakes for sprinkling the focaccia if desired

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