Preheat oven to 350 degrees Fahrenheit.

In a large bowl, combine yeast, 1/4 teaspoon sugar, and water. Set aside until small bubbles form on top, about five minutes.

Add the rest of the dough ingredients and mix with your hands until fully incorporated. The dough will be quite sticky; if needed, add a bit of flour, but not too much because then the dough won’t be as fluffy.

Cover dough and allow to rise for 30 minutes.

Divide dough in half.

Separate garlic cloves and place in a small baking pan with 1/4 cup olive oil.

Roast in the oven at 350 degrees Fahrenheit for about one hour, until garlic is soft and brown.

In a small bowl, combine pepper slices with remaining oil, parsley, garlic powder, salt, and pepper. Mix well and set aside to marinate for 15 minutes.

Lightly flour a piece of Gefen Parchment Paper. Place half the dough on parchment paper and roll out into a 12×5-inch rectangle. Repeat for remaining dough.

Spread one tablespoon butter on each focaccia. Spread half the pepper mixture on top of each. Top with garlic cloves, then sprinkle with feta cheese.

Bake at 350 degrees Fahrenheit for 30 minutes.

Allow to cool before serving. Garnish with fresh parsley if desired.

Separate garlic cloves and place in a small baking pan with 1/4 cup olive oil.

Roast in the oven at 350 degrees Fahrenheit for about one hour, until garlic is soft and brown.

Lightly flour a piece of parchment paper. Place half the dough on parchment paper and roll out into a 12×5-inch rectangle. Repeat for remaining dough.

Spread one tablespoon butter on the surface of each focaccia.

Place tomato slices strategically on the dough. Place garlic cloves around the tomatoes.

Sprinkle with feta cheese and spices.

Bake for 30 minutes.

Using an immersion blender, blend all drizzle ingredients together. If it’s too thick, add a bit of oil.

Drizzle onto focaccia immediately before serving.

Garnish with fresh parsley if desired.