Spicy Harissa, Roasted Carrot & Feta Focaccia

Spicy Harissa, Roasted Carrot & Feta Focaccia ingredients

• 1.5 cups warm water (105-115°F / 40-46°C)
• 1 tsp granulated sugar
• 2.25 tsp active dry yeast
• 3.75 cups all-purpose flour
• 1.5 tsp kosher salt
• 0.25 cup extra virgin olive oil
• 2 medium carrots
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 0.5 cup feta cheese
• 2 tbsp fresh cilantro or mint
• 0.5 tsp flaky sea salt

How to make Spicy Harissa, Roasted Carrot & Feta Focaccia

1. In a large bowl or the bowl of a stand mixer, combine 1.5 cups warm water and 1 tsp granulated sugar. Sprinkle 2.25 tsp active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.75 cups all-purpose flour, 1.5 tsp kosher salt, and 0.25 cup extra virgin olive oil to the yeast mixture. Using a stand mixer with a dough hook attachment, mix on low speed for 8-10 minutes, or knead by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth and elastic.
3. Lightly oil a clean large bowl with olive oil. Transfer the dough to the oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. While the dough rises, preheat your oven to 400°F (200°C). Toss the 2 medium peeled and thinly sliced carrots with 1 tbsp olive oil on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized. Let them cool.
5. Generously oil a 9x13 inch baking pan with 2-3 tablespoons of olive oil, ensuring the sides are well coated. Gently transfer the risen dough to the prepared pan, being careful not to deflate it too much.
6. Gently stretch the dough to fill the pan, working from the center outwards. If the dough resists, let it rest for 10-15 minutes, then continue stretching. Once stretched, cover the pan with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until puffy.
7. Preheat your oven to 425°F (220°C) during the last 15 minutes of the second rise. Uncover the dough. Using your fingertips, gently dimple the entire surface of the focaccia dough. Drizzle a little more olive oil over the top.
8. Evenly spread the 2 tbsp harissa paste over the dimpled dough, using a small spoon or spatula. Then, scatter the cooled roasted carrots and 0.5 cup crumbled feta cheese over the top of the harissa.
9. Finish with 0.5 tsp flaky sea salt. Bake the focaccia for 25-30 minutes, or until the crust is golden brown and the feta is lightly browned. The internal temperature should reach 200-210°F (93-99°C).
10. Remove the focaccia from the oven and carefully slide it onto a wire rack to cool slightly for at least 15-20 minutes. Garnish with 2 tbsp chopped fresh cilantro or mint before slicing and serving warm.

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