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Rustic Chickpea & Sun-Dried Tomato Focaccia with Fresh Herbs
Discover our Chickpea & Sun-Dried Tomato Focaccia. Packed with protein and fresh herbs, it's a nutritious twist on traditional bread.
In the world of homemade bread, focaccia stands out with its delightful texture and rich flavors. Our Rustic Chickpea & Sun-Dried Tomato Focaccia takes this classic Italian flatbread to a new level of nutrition and taste. By incorporating chickpea flour, we've enhanced the protein content while maintaining the light and airy texture you love. The addition of sun-dried tomatoes and fresh herbs brings a burst of Mediterranean flavor, making this bread a perfect companion for any meal.
This recipe is not only delicious but also packed with nutrients thanks to the inclusion of chickpeas, which are an excellent source of plant-based protein, fiber, and essential vitamins. Sun-dried tomatoes add a concentrated source of antioxidants and a savory depth of flavor that complements the bread's rustic character. Whether you're a seasoned baker or a novice looking to expand your repertoire, this focaccia is easy to make and rewarding to share.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
8
Calories
320 kcal
per serving
Cuisine
Mediterranean
Discover our Chickpea & Sun-Dried Tomato Focaccia. Packed with protein and fresh herbs, it's a nutritious twist on traditional bread.
Ingredients
- • warm water: 1 1/4 cups (310 ml)
- • active dry yeast: 2 1/4 teaspoons
- • honey (or maple syrup for vegan option): 1 tablespoon
- • all-purpose flour: 2 cups (250 g)
- • chickpea flour: 1 cup (120 g)
- • sea salt: 1 1/2 teaspoons
- • olive oil: 1/4 cup (60 ml) plus more for drizzling
- • sun-dried tomatoes (packed in oil, drained and chopped): 1/2 cup (70 g)
- • fresh rosemary (chopped): 1 tablespoon
- • fresh thyme (chopped): 1 tablespoon
- • black pepper: 1/2 teaspoon
- • coarse sea salt for topping: 1 teaspoon
Instructions
- 1 Preheat your oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) baking pan with olive oil.
- 2 In a large bowl, combine the warm water, active dry yeast, and honey. Stir gently and let the mixture sit for about 5 minutes until it becomes frothy.
- 3 Add the all-purpose flour, chickpea flour, and sea salt to the yeast mixture. Stir until a shaggy dough forms. Gradually add 1/4 cup of olive oil and knead the dough for about 5 minutes until it becomes smooth and elastic.
- 4 Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- 5 Once risen, gently deflate the dough and transfer it to the prepared baking pan. Stretch and press the dough evenly into the corners of the pan.
- 6 Scatter the chopped sun-dried tomatoes, rosemary, thyme, and black pepper over the dough. Using your fingers, make dimples all over the surface.
- 7 Drizzle a little more olive oil over the top and sprinkle with coarse sea salt. Let the focaccia rise again for about 15 minutes.
- 8 Bake in the preheated oven for 25 minutes or until the top is golden brown. Allow it to cool slightly before slicing and serving.
Serving Suggestions
- • This Rustic Chickpea & Sun-Dried Tomato Focaccia pairs beautifully with a fresh green salad or a bowl of hearty vegetable soup. For a healthy Mediterranean-inspired meal, serve it alongside grilled vegetables and hummus. Enhance the flavors with a sprinkle of feta cheese or a drizzle of balsamic glaze for a touch of sweetness. For a delightful breakfast option, toast slices of the focaccia and top them with avocado and a poached egg, or enjoy it simply with a spread of almond butter and a side of fresh fruit.
Storage Tips
To maintain its freshness, store any leftover focaccia in an airtight container at room temperature for up to two days. For longer storage, wrap the focaccia tightly in plastic wrap and place it in the refrigerator for up to five days. To reheat, simply warm it in the oven at 350°F (175°C) for about 5 minutes. You can also freeze the focaccia for up to a month; thaw it overnight in the refrigerator before reheating.
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