Spicy Harissa & Roasted Red Onion Focaccia with Fresh Mint

Spicy Harissa & Roasted Red Onion Focaccia with Fresh Mint 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
• 0.5 cup extra virgin olive oil
• 2 medium red onions
• 2 tbsp harissa paste
• 2 tbsp olive oil (for roasting)
• 1 tsp flaky sea salt
• 0.25 cup fresh mint leaves

How to make Spicy Harissa & Roasted Red Onion Focaccia with Fresh Mint

1. In a large bowl, combine 1.5 cups warm water, 1 tsp granulated sugar, and 2.25 tsp active dry yeast; stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour and 1.5 tsp fine sea salt to the yeast mixture. Drizzle in 2 tablespoons of the 1/2 cup extra virgin olive oil.
3. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms, then knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, transfer to a lightly floured surface.
4. Lightly oil a clean large bowl with 1 tablespoon of olive oil, transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let it proof in a warm place for 1 to 1.5 hours, or until doubled in size.
5. While the dough proofs, preheat oven to 375°F (190°C). Peel and thinly slice the 2 medium red onions. Toss the sliced onions with 2 tablespoons olive oil and 1/2 tsp fine sea salt on a baking sheet, then roast for 20-25 minutes, or until softened and lightly caramelized.
6. Remove the roasted onions from the oven and let them cool slightly. In a small bowl, combine the roasted onions with 2 tablespoons harissa paste, ensuring the onions are well coated.
7. Generously oil a 9x13-inch baking pan with 4 tablespoons of the remaining olive oil. Gently transfer the risen dough to the prepared pan, avoiding deflating it too much.
8. Gently stretch the dough to fit the pan, pushing it lightly towards the edges. If it resists, let it rest for 10 minutes, then stretch again. Spread the harissa-onion mixture evenly over the focaccia dough. Cover loosely and let it rest for another 30 minutes for a second proof.
9. Preheat your oven to 425°F (220°C). Using oiled fingertips, gently dimple the dough all over, pressing down around the onion topping. Sprinkle 1 tsp flaky sea salt evenly over the top.
10. Drizzle the remaining 2 tablespoons extra virgin olive oil over the dimpled dough. Bake for 25-30 minutes, or until the focaccia is golden brown and the edges are crisp.
11. Remove the focaccia from the oven and carefully transfer it to a wire rack to cool slightly. Garnish generously with 1/4 cup fresh mint leaves before slicing and serving warm or at room temperature.

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