Spicy Harissa, Chickpea, and Mint Focaccia

Spicy Harissa, Chickpea, and Mint Focaccia 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 Fine sea salt
• 1/4 cup Extra virgin olive oil
• 1 can (15-oz) Canned chickpeas, rinsed and drained
• 2 tbsp Harissa paste (adjust to preferred spice level)
• 3 tbsp Fresh mint leaves, chopped
• 1 tbsp Lemon juice
• 1 tsp Flaky sea salt
• 2 tbsp Extra virgin olive oil

How to make Spicy Harissa, Chickpea, and Mint Focaccia

1. Prepare the focaccia dough: In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Stir gently and 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 fine sea salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms, then knead in the bowl for 2-3 minutes until most of the flour is incorporated and no dry spots remain.
3. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size and is bubbly.
4. While the dough rises, prepare the topping: In a medium bowl, combine the rinsed and drained 15-oz can of chickpeas, 2 tbsp harissa paste, 1 tbsp lemon juice, and 1 tbsp of the topping extra virgin olive oil. Toss gently to coat the chickpeas evenly.
5. Pour the remaining 1 tbsp extra virgin olive oil (from topping ingredients) into a 9x13-inch baking pan and spread it evenly over the bottom and sides. Gently transfer the risen focaccia dough into the prepared pan, turning it to coat lightly with oil.
6. Stretch the dough gently to fill the pan, or push it out to the edges. Cover loosely with plastic wrap and let it rest for another 30 minutes to an hour in a warm spot, allowing it to relax and expand.
7. Once the dough has rested, preheat your oven to 425°F (220°C). Use your fingertips to gently press dimples all over the surface of the dough, making sure not to deflate it entirely.
8. Evenly scatter the harissa-coated chickpeas over the dimpled focaccia dough. Sprinkle with 1 tsp flaky sea salt.
9. Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and cooked through. The chickpeas should be slightly roasted and fragrant.
10. Remove from the oven and immediately sprinkle with 3 tbsp chopped fresh mint leaves. Let the focaccia cool in the pan for 10 minutes before transferring to a cutting board. Slice and serve warm or at room temperature.

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