Caprese Salad Focaccia with Crunchy Roasted Chickpeas
it’s like a deep dish pizza with chickpeas.
Not just any chickpeas. Crunchy chickpeas, which are the best way to eat chickpeas. Even better than eating chickpeas in chocolate chip cookie dough cookies. Okay that actually might be a tie…both of those things are really darn good.
So when it comes to pizza I’m a thin crust person, hence why we are calling this recipe ‘focaccia’ instead of ‘pizza.’ I can’t turn my back on my thin crust pizza love. So this weekend consisted mainly of making the most ridiculous egg sandwiches with this pizza of a bread. Andrew and I also pulled weeds in our yard and worked on some fun projects for the cookie ebook. So.excited.for.the.ebook. I might even say it’s my favorite thing that I’ve ever worked on. Actually I know it is.
Sunday night always looks the same in my house. It’s always me doing anything I can to keep the weekend going. I’m all like, “wanna go see a movie? wanna go get froyo? wanna go do anything other than sit her and think about the impending Monday morning?” Every Sunday…always the same. At the very least could somebody get me some freaking chocolate?
So this focaccia topped with chickpeas came about because roasted chickpeas have really taken over my life lately. I love them most on salads or served over some coconut brown rice (just 1 cup brown rice cooked in 1 can lite coconut milk + 1/4 cup water). So good. Add some roasted tomatoes to that coconut rice + roasted chickpeas concoction and you’ve got quite the perfect lunch. So I figured where else could I add the salty, crispy, crunchy little balls too? Focaccia, duh.
Then there’s the caprese salad component of this pizza/focaccia recipe which is made by the feta cheese. I love cheese. Sometimes I think there is not a more delicious food. This one time my sister and I went here and she ordered this and I just about died in order regret because I wanted her meal so bad. It was roasted garlic + brie + honey + roasted hazelnuts + fluffy focaccia. Really all I want out of life is all the roasted things. Roasted garlic…roasted tomatoes…roasted chickpeas…roasted brussels sprouts. Gimme.
Moving on. So the caprese salad topped focaccia also involves basil. For my birthday, Andrew’s mom gave me a basil plant which has probably saved me loads of dollars because I no longer have to buy fresh $3.00+ basil leaves at the store, which eventually just end up being forgotten about and rotting in the back of my fridge.
How is one to ‘waste not, want not’ if their basil leaves keep rotting before they get a chance to use them?! Problem solved because now I’ve got a basil plant in my little raised bed in my backyard and even though it is rapidly being overtaken by weeds, it is thriving none the less. So I guess if there is no waste I’m not allowed to want say…ice cream. Is that what that saying means? I sure hope not.
I had to look up how to spell focaccia so many times for this post.
- 1 1/2 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil + 1 tablespoon, divided
- 2 1/4 teaspoon yeast
- 1 cup warm water
- 1 teaspoon honey
- 3/4 cup cherry tomatoes, sliced
- 2/3 cup feta cheese, crumbled
- 1/3 cup basil, packed
- 3/4 can chickpeas, rinsed and drained
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- scant 1/4 teaspoon salt
- Preheat oven to 400F. Toss chickpeas with olive oil, paprika, pepper and salt. Bake for 25-30 minutes, stirring about every 8 minutes, until crunchy.
- In a bowl, stir together warm water, yeast and honey. Let sit about 10 minutes, until bubbly. In the bowl of an electric mixer, combine flours, salt, yeast mixture and 1/4 cup olive oil using the dough hook attachment. Allow dough to knead with the dough hook for 5 minutes. Lightly oil a bowl with olive oil and place dough ball in. Cover bowl with plastic wrap and allow to sit for 1 hour in a warm, dry place. Press dough into a 9x13 inch casserole dish until it touches the edges. Use your finger to poke holes all over the dough. Drizzle with 1 tablespoon olive oil and allow to rise for 20 minutes. Top dough with cherry tomatoes and feta cheese. Bake for 25-30 minutes, or until bread turns golden brown. Allow to cool slightly. Top with fresh basil & crunchy chickpeas.
- I added my basil before I cooked the focaccia but it all turned black when baking. So I recommend waiting to add the basil until after the focaccia is fully baked.
egg + avocado sandwich love.^^^