To make the peppers:

1. In a large sauce pan, combine vinegar, water, sugar and garlic and heat over medium heat until water starts to bubble.
2. Add peppers to mixture and transfer to air tight container and place in refrigerator for at least 15 minutes.

To make the bread:

1. In a large bowl, combine water, sugar and yeast. Mix with fork.
2. Allow to rest for at least 10 minutes to activate yeast (it will foam).
3. Combine flour and salt and mix into liquid mixture until it forms a dough ball.
4. Remove it from bowl and place on floured surface and knead until dough is smooth and and just slightly tacky.
5. Add 2 tablespoons Carapelli unfiltered olive oil to a clean bowl and roll dough ball to coat.
6. Cover and allow to rest in a warm place until size has doubled. About 1 hour.
7. Transfer dough to a 10" x 13" baking pan and stretch to corners using finger tips
8. Drain the peppers you prepared. Place in a bowl and add 1/2 C of the Carapelli unfiltered olive oil in bowl.
9. Pour peppers and oil over top of dough making sure to spread peppers evenly while pressing down with your fingers.
10. Sprinkle with rosemary.
11. Place in pre-heated 425°oven and cook for 20 minutes or until golden brown.
12. Remove and serve sliced warm with a side of the Carapelli unfiltered olive oil for dipping.
13. Sprinkle with coarse salt as desired.