Sausage, bell pepper & onion focaccia
	3 bell peppers of assorted colors, sliced thin
	2 onions, sliced thin
	2 large garlic cloves, mashed to a paste with a pinch of salt
	1/4 tsp fennel seeds
	1/4 cup olive oil
	1 1/2 lb fresh hot italian sausages, cut into 4" lengths
	six 4" squares of thick focaccia
	In a large skillet sauté the bell peppers, the onions, the garlic paste,
	and the fennel seeds in the oil over moderately high heat, stirring,
	until the vegetables are browned lightly, cook the mixture over moderate
	heat, stirring, for 5 minutes, or until the vegetables are softened, and
	season the mixture with salt and pepper. While the vegetables are cooking,
	in a well-seasoned ridged grill pan or large skillet grill the sausage
	lengths over moderately high heat, turning them once, for 6 to 10 minutes,
	or until they are cooked through, and halve them lengthwise. Halve the
	focaccia squares horizontally, leaving one edge uncut to form a hinge,
	and fill them with the pepper mixture and the sausage.
	Serves 6
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