The Secret Weapon Against Store-Bought Bread: Savory Chickpea and Roasted Red Pepper Focaccia

Surprise your family and ditch store-bought bread forever with this amazing savory chickpea and roasted red pepper focaccia! This recipe combines the fluffy texture of focaccia with the vibrant flavors of roasted peppers, chickpeas, and a touch of lemon. Not only is it delicious, but it’s also packed with protein and fiber from the chickpeas, making it a healthier alternative to plain bread

Instructions:

Proof the Yeast: In a large bowl, combine warm water, warm milk, sugar, and yeast. Let the mixture sit for 5-10 minutes, until it becomes frothy and bubbly. This activates the yeast, ensuring your focaccia rises beautifully.

Mix the Dough: Add vegetable oil and ⅔ of the flour (around 560g) to the yeast mixture. Stir until a shaggy dough forms. Gradually add the remaining flour until a soft dough forms that pulls away from the sides of the bowl.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook for this step.

First Rise: Place the dough in a large, oiled bowl. Cover it with plastic wrap or a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.

Roast the Vegetables: While the dough rises, preheat your oven to 200°C (400°F). Chop the red bell pepper into chunks and spread them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until softened and slightly browned.

Prepare the Topping: In a small bowl, combine chopped garlic, olive oil, lemon zest, and paprika. Set aside.

Second Rise & Dimple the Dough: Once the dough has doubled in size, punch it down gently to release the air bubbles. Transfer it to a well-oiled baking sheet. Using your fingertips, dimple the dough all over, creating indentations.

Assemble the Focaccia: Drizzle the focaccia with olive oil and sprinkle with roasted red peppers, chickpeas, and the prepared garlic-herb mixture. Press the toppings gently into the dough.

Final Rise & Bake: Cover the focaccia loosely with plastic wrap and let it rise for another 30 minutes. Bake for 25-30 minutes, or until golden brown on top.

Cool & Enjoy: Let the focaccia cool slightly on a wire rack before slicing and serving. Enjoy it warm or at room temperature.

Conclusion:

This savory chickpea and roasted red pepper focaccia is a perfect addition to any meal. It can be enjoyed as a side dish, appetizer, or even a light lunch. So ditch the store-bought bread and impress your family with this delicious and homemade option