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

First Rise: In a big basin that has been lightly greased, put the dough. Place it in a warm spot and cover it with plastic wrap or a moist towel. Allow it to rise for one to two hours, or until it has doubled in size.

Preheat the oven to 200°C (400°F) while the dough is rising. Then, roast the vegetables. On a baking sheet, distribute the red bell pepper bits that you just chopped. Season with salt and pepper, then roast in a drizzle of olive oil for 20-25 minutes, or until softened and gently browned.

To make the topping, mix together the paprika, lemon zest, olive oil, and minced garlic in a small bowl. Remove from the heat.

Punch down the dough gently to remove the air bubbles after it has doubled in size. Then, proceed to the second rise and dimple the dough. Place it in an oiled baking dish. Indent the dough all over with your fingers to make dimples.

Gather the Ingredients for the Focaccia: Olive oil the focaccia, then top with chickpeas, roasted red peppers, and the garlic-herb combination you just made. Pinch the toppings into the dough just until they appear.