Spicy Harissa & Halloumi Focaccia with Mint-Lemon Drizzle

Spicy Harissa & Halloumi Focaccia with Mint-Lemon 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 sea salt
• 0.5 cup extra virgin olive oil
• 8 oz halloumi cheese
• 2 tbsp harissa paste
• 1 cup cherry tomatoes
• 0.5 medium red onion
• 0.25 cup fresh mint leaves
• 2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 0.25 tsp flaky sea salt

How to make Spicy Harissa & Halloumi Focaccia with Mint-Lemon 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 and 1.5 tsp sea salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms, then pour in 1/4 cup of the extra virgin olive oil.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
4. Lightly oil a clean bowl with 1 tablespoon of olive oil, place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. While the dough proofs, slice the 8 oz halloumi cheese into 1/4-inch thick rectangles, halve the 1 cup cherry tomatoes, and thinly slice 1/2 red onion. In a small bowl, whisk together 2 tbsp harissa paste with 2 tbsp extra virgin olive oil to create a spreadable harissa oil.
6. Pour the remaining 1/4 cup extra virgin olive oil into a 9x13-inch baking pan, ensuring the bottom and sides are well coated. Gently transfer the risen dough to the pan, turning it once to coat in oil.
7. Using your fingertips, gently stretch the dough to fill the pan, being careful not to tear it. Cover the pan loosely with plastic wrap and let it proof for another 45 minutes to 1 hour, or until noticeably puffy.
8. Preheat your oven to 425°F (220°C). Remove the plastic wrap from the dough and use your oiled fingertips to dimple the entire surface deeply. Distribute the sliced halloumi, cherry tomatoes, and red onion evenly over the dough, then spoon dollops of the harissa oil over the toppings.
9. Bake the focaccia for 25-30 minutes, or until golden brown on top and cooked through. The halloumi should be slightly browned and softened, and the edges of the focaccia crispy.
10. While the focaccia bakes, prepare the mint-lemon drizzle: finely chop 1/4 cup fresh mint leaves. In a small bowl, whisk together the chopped mint, 2 tbsp lemon juice, 3 tbsp extra virgin olive oil, and 1/4 tsp flaky sea salt.
11. Once baked, remove the focaccia from the oven and immediately drizzle the fresh mint-lemon mixture generously over the warm bread. Let it cool in the pan for 10-15 minutes before transferring to a cutting board.
12. Cut the focaccia into squares or rectangles and serve warm or at room temperature as a flavorful appetizer, snack, or accompaniment to a meal.

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