This is the chewiest, fullest-flavored foccacia around, made just for beer lovers. Use the following dough recipe, or you can buy frozen bread dough, thaw, pat into a ½-inch-thick circle and just follow Steps 4, 5, and 6.

1. Heat the water to 110°. In a large mixing bowl, combine ½ cup bread flour with the yeast and sugar. Pour in water and whisk thoroughly. Let set for at least 15 minutes.
2. Stir in the hefeweizen, basil, salt, cheese, oil, black pepper, and cornmeal; beat thoroughly. Stir in more flour 1 cup at a time until the dough is too stiff to stir. Turn dough onto counter and knead, adding just enough flour to keep dough from sticking to the counter and your hands.
3. After 8 to 10 minutes of kneading, the dough will be smooth and elastic. Place in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled -- approximately 1 hour.
4. While dough is rising, heat 1 ½ tablespoons olive oil in a heavy skillet. Add onions and cook, stirring frequently until translucent. Add salt, black pepper, basil, and marjoram and cook until mixture is golden. Add Scottish ale and raise the heat. Continue to stir and cook until liquid is evaporated.
5. Punch dough down and let rest, covered, for 15 minutes. Using fingertips and a lightly oiled surface, stretch and pat dough into a ½-inch-thick circle. Place on a pizza stone or baking sheet.
6. Rub dough with olive oil and spread with glazed onions. Top with peppers, bacon, feta, and provolone. Bake at 450° on lower shelf of oven until top is bubbly and bottom is golden -- check after 15 minutes.