Focaccia with peppers and mastiha

2 garlic cloves crushed
2 tbsp extra virgin olive oil
1 packet dry yeast
1 ⅓ cups lukewarm water
1 ½ tsp salt
1 tsp mastic crystals
3 red or yellow bell peppers roasted peeled and sliced into thin strips (or ready-made, good-quality roasted peppers)
3 medium onions sliced thin
½ cup extra virgin olive oil
⅓ cup fresh rosemary or 3 tsp dried
1 - 1 ½ tsp coarse salt

In a pan, heat half of the oil over low heat and sauté the garlic. When it starts to turn golden, remove it and let the oil cool.
Mix the yeast with the water and let it sit for 10 minutes. In a mortar, crush the mastic with a little salt. Mix the flour with the salt-mastic and add it to the yeast mixture. Stir until it forms a dough. The dough will be sticky and soft.
Shape the dough into a ball and place it in an oiled bowl, covered with plastic wrap, for 1 hour.
Sauté the onions over very low heat for 25-30 minutes, until they soften.
Divide the dough into two pieces and place each piece in a greased baking pan about 25 cm in diameter. Spread the dough to cover the surface of the pan. Cover with a towel and let it rest for 15 minutes. With your fingers, create small indentations on the surface of the dough. Let it rise again in the pan for about 50 minutes.
Preheat the oven to 190°C. Dip your fingers in the remaining oil to make indentations on the surface of the dough again. Then, evenly spread the peppers on top, sprinkle with crushed rosemary and coarse salt, and drizzle with the remaining oil. Bake for 25-30 minutes. Serve warm or cold.

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