Harissa Swirl & Chickpea Focaccia with Mint Yogurt Drizzle

Harissa Swirl & Chickpea Focaccia with Mint Yogurt Drizzle ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1.5 tsp kosher salt
• 0.25 cup extra virgin olive oil
• 2 tbsp extra virgin olive oil
• 0.5 tsp flaky sea salt
• 15 oz canned chickpeas, rinsed and drained
• 3 tbsp harissa paste
• 0.5 cup plain Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice

Watch how to make Harissa Swirl & Chickpea Focaccia with Mint Yogurt Drizzle

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

How to make Harissa Swirl & Chickpea Focaccia with Mint Yogurt Drizzle

1. In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1.5 tsp kosher salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Mix with a sturdy spoon or a stand mixer with a dough hook until a shaggy dough forms and no dry spots remain.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1.5-2 hours, or until doubled in size. The dough should be light and bubbly.
4. Lightly grease a 9x13 inch baking pan with 1 tbsp extra virgin olive oil. Gently pour the risen focaccia dough into the prepared pan, stretching it slightly to fit the corners.
5. Drizzle the dough with the remaining 1 tbsp olive oil and sprinkle with 0.5 tsp flaky sea salt. Cover the pan loosely with plastic wrap and let it proof for another 30-45 minutes, or until noticeably puffy.
6. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proof. In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp fresh chopped mint, and 1 tbsp lemon juice; set aside for drizzling.
7. Once the dough is risen, gently dimple it all over with your fingertips. Dot 3 tbsp harissa paste evenly across the dough and use a skewer or knife to gently swirl it into the dimples. Scatter 15 oz rinsed and drained chickpeas over the surface.
8. Bake for 30-35 minutes, or until the focaccia is golden brown on the edges and the chickpeas are slightly crispy. The internal temperature should reach 200-210°F (93-99°C).
9. Remove the focaccia from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This allows the internal structure to set.
10. Just before serving, drizzle the focaccia generously with the prepared mint yogurt sauce. Slice into squares or strips and serve warm or at room temperature.

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