Harissa Chickpea & Mint Focaccia

Harissa Chickpea & Mint Focaccia ingredients

• 1.5 cups Warm water (105-115°F)
• 1 tbsp Granulated sugar
• 2.25 tsp Active dry yeast
• 3.5 cups All-purpose flour
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 1 (15-oz) can Canned chickpeas
• 2 tbsp Harissa paste
• 3 tbsp Extra virgin olive oil
• 1/2 tsp Fine sea salt
• 1/4 tsp Black pepper
• 1/4 cup Fresh mint leaves
• 1 Lemon
• 1 tsp Flaky sea salt

Watch how to make Harissa Chickpea & Mint Focaccia

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Harissa Chickpea & Mint Focaccia

1. In a large bowl, combine 1.5 cups warm water (ensure it's between 105-115°F) and 1 tablespoon granulated sugar. Sprinkle 2.25 teaspoons active dry yeast over the water and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour and 1.5 teaspoons fine sea salt to the yeast mixture. Pour in 1/4 cup extra virgin olive oil.
3. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry streaks of flour remain. Transfer the dough to a lightly floured surface.
4. Knead the dough for 5-7 minutes until it becomes smooth, elastic, and slightly tacky. If using a stand mixer, knead with a dough hook on medium-low speed for 5 minutes.
5. Lightly oil a clean large bowl with olive oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1 to 1.5 hours, or until doubled in size.
6. While the dough proofs, prepare the harissa chickpeas. Preheat oven to 400°F (200°C). In a medium bowl, toss 1 (15-oz) can rinsed, drained, and patted dry chickpeas with 2 tablespoons harissa paste, 1 tablespoon extra virgin olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper.
7. Spread the seasoned chickpeas in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are slightly crispy and fragrant. Remove from oven and let cool slightly.
8. Generously drizzle 2-3 tablespoons of olive oil into a 9x13 inch baking pan or a similar size. Transfer the proofed dough to the oiled pan and gently stretch it to roughly fill the bottom. Cover the pan loosely with plastic wrap and let it rest for 20 minutes.
9. After resting, gently dimple the dough all over with oiled fingertips, pressing almost all the way through to create characteristic indentations. Be careful not to deflate the dough entirely.
10. Scatter the roasted harissa chickpeas evenly over the dimpled dough. Drizzle with the remaining 2 tablespoons extra virgin olive oil and sprinkle with 1 teaspoon flaky sea salt.
11. Cover the pan loosely with plastic wrap and let the focaccia proof for a second time in a warm place for 30-45 minutes, or until visibly puffy.
12. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proofing, if not already on from roasting chickpeas. Bake the focaccia for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
13. Remove from the oven and transfer to a wire rack to cool slightly. Garnish generously with 1/4 cup chopped fresh mint leaves. Serve warm or at room temperature with lemon wedges on the side for squeezing.

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