Instructions: Roast the peppers by placing them in a shallow baking dish, drizzling them with olive oil and kosher salt, covering them with foil. Bake for 40-50 minutes at 350 degrees, until the peppers are soft. Cool, pull the skins off and finely chop the peppers.

Stir the yeast into the water. Let stand until creamy, about 10 minutes. Add the oil and peppers, then the flour and salt. Knead 5 minutes. Place the dough in an oiled bowl, cover with a clean towel or plastic wrap, let rise until doubled, about 1 hour.

Punch down the dough and knead a minute. Divide the dough in two and shape into round loaves. Put on baking sheet sprinkled with cornmeal, let rise again for 1 hour.

Heat the oven to 450 degrees. Place the loaves in the oven and spray the sides of the inner oven with water using a plastic spray bottle. Immediately reduce the heat to 400 degrees. Bake 35 minutes, spraying twice with water. Cool completely before cutting into bread.

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