In a large bowl, combine the flour and salt.

In a cup dissolve the yeast in the water. Add the sugar, stir, and let sit for 5-7 minutes, until the yeast starts to bubble.

Add to the flour, stir and add the olive oil.

Mix well to combine. If the dough is too wet, add more flour. The dough should not be sticky.

Turn out the dough onto a lightly floured surface and knead until smooth, 8-10 minutes.

Form the dough into a ball, place in a large, lightly-oiled bowl, cover with a damp kitchen towel and let rise in a draft-free warm place for 1 to 1 ½ hours, until double in size.

In a medium (4- to 5-quart [3.8- to 4.7-L]) pan, warm up 2 tablespoons of the olive oil.

Add the peppers and a sprinkling of salt and cook for 5-7 minutes, until the peppers soften.

In another medium (4- to 5-quart [3.8- to 4.7-L]) pan, warm up the remaining 3 tablespoons olive oil over medium heat.

Add the onions and ½ teaspoon salt and cook for 8-10 minutes, until the onions are translucent. Set aside.

Preheat the oven to 400 degrees F.

Punch down dough and halve.

Pat each half into an oval about 1/4 inch thick.

Transfer one oval to a lightly oiled large baking sheet. Layer with the tomatoes, onions and olives.

Cover with the second oval and press the edges to close the fougasse.

Score the top diagonally.

Layer the peppers on top, alternating the three colors for visual appeal.

Sprinkle with sea salt and the herbs.

Bake for 40-45 minutes, until the fougasse is golden.