Impress your loved ones with this delectable focaccia, featuring roasted red peppers and chickpeas. Say goodbye to store-bought bread with this flavorful and nutritious alternative. This focaccia is bursting with the savory taste of roasted peppers, the richness of chickpeas, and a hint of lemon zest. Not only does it taste amazing, but the chickpeas add a boost of protein and fiber, making it a healthier choice than regular bread.
Ingredients
- 560g flour (approximately 4 ½ cups)
- ⅔ cup vegetable oil
- 1 cup warm milk
- 1 tbsp sugar
- 1 packet (7g) active dry yeast
- ½ cup warm water
- 1 tsp salt
- 2 red bell peppers, chopped
- 1 can chickpeas, drained and rinsed
- 1 lemon (zested)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
Instructions
1. Proof the Yeast
In a large bowl, mix warm milk, sugar, yeast, and warm water. Let it sit for 5-10 minutes until it starts to foam and bubble, indicating the yeast is active.
2. Make the Dough
Add 560g of flour, ⅔ cup of vegetable oil, and a pinch of salt to the yeast mixture. Mix until a crumbly dough forms. Gradually add the remaining flour until a soft dough forms and pulls away from the bowl’s edges.
3. Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
4. First Rise
Place the dough in a lightly greased large bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-2 hours, or until it doubles in size.
5. Roast the Vegetables
Preheat the oven to 200°C (400°F). Spread the chopped red bell peppers on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until softened and lightly browned.
6. Prepare the Topping
In a small bowl, combine the paprika, lemon zest, olive oil, and minced garlic.
7. Punch Down the Dough
After the dough has doubled in size, gently punch it down to release the air bubbles.
8. Second Rise and Dimple the Dough
Place the dough in an oiled baking dish. Use your fingers to make dimples all over the dough.
9. Add the Toppings
Drizzle the dough with olive oil. Add the chickpeas, roasted red peppers, and the garlic-herb mixture. Press the toppings slightly into the dough.
10. Last Rise and Bake
Cover the focaccia with plastic wrap and let it rise for another 30 minutes. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
11. Cool and Serve
Let the focaccia cool on a wire rack for a few minutes before slicing and serving. It can be enjoyed warm or at room temperature.
Final Thoughts
This savory chickpea and roasted red pepper focaccia is a delightful addition to any meal. Serve it as an appetizer, side dish, or enjoy it on its own. Embrace the taste of homemade bread and leave store-bought options behind!