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:
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!
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