Hummus + Focaccia Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse them under cold water. For a silkier hummus, remove skins by pinching each chickpea (optional; about 2–3 minutes).

Blend base

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, and 0.75 tsp kosher salt. Pulse to combine until coarse.

Emulsify

With the food processor running, drizzle in 2 tbs extra-virgin olive oil and 2 tbs cold water. Process until very smooth, stopping to scrape down the bowl as needed. If the hummus is too thick, add additional water by 1 tsp increments until you reach a smooth, spreadable consistency (about 1–2 tbs extra total as needed).

Adjust and serve

Taste and adjust seasoning with additional salt or lemon juice if desired. Transfer to a serving bowl, make a shallow well in the center, drizzle with 1 tbs extra-virgin olive oil and sprinkle 0.25 tsp smoked paprika on top. Set aside at room temperature while the focaccia finishes (or refrigerate up to 24 hours).

Activate yeast

In a small bowl, whisk the warm water, active dry yeast, and granulated sugar. Let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large bowl or stand mixer bowl, combine 2.5 cups all-purpose flour and 1 tsp fine sea salt. Add the foamy yeast mixture and 1 tbs extra-virgin olive oil. Stir with a wooden spoon or mix with the dough hook on low until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic (or knead with a stand mixer on medium-low for 4–5 minutes). If dough is sticky, wet your hands rather than adding more flour; small tackiness is fine.

First rise

Lightly oil a clean bowl with 1 tbs olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape into breadsticks

Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly dust with 1 tsp semolina or cornmeal. Punch down the dough gently and transfer to the prepared sheet. Pat the dough into a rectangle about 10x8 inches and roughly 1/2 inch thick. Using a bench scraper or knife, cut the rectangle into 8–10 strips (about 1 inch wide). Carefully transfer strips, spacing slightly apart, or leave them on the sheet to bake as connected sticks.

Second rise and top

Brush the top of each strip generously with the remaining 2 tbs extra-virgin olive oil. Sprinkle the chopped fresh rosemary evenly over the strips and finish with 0.5 tsp coarse sea salt or flaky salt. For a traditional focaccia look, you can press dimples into the dough with your fingertips before brushing.

Bake

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, until the breadsticks are golden brown on top and the undersides sound hollow when tapped. Rotate the pan halfway through if your oven has hot spots.

Cool

Transfer the baked focaccia breadsticks to a wire rack and let cool for 5–10 minutes. Serve warm or at room temperature alongside the prepared hummus.