1. Proof the Yeast:
   • Combine warm water, warm milk, sugar, and yeast in a large bowl.
   • Let it sit for 5-10 minutes until frothy and bubbly.
2. Mix the Dough:
   • Add vegetable oil and ⅔ of the flour (around 560g) to the yeast mixture.
   • Stir until a shaggy dough forms, then gradually add the remaining flour until the dough pulls away from the sides of the bowl.
3. Knead the Dough:
   • On a floured surface, knead for 10 minutes until smooth and elastic (or use a stand mixer with a dough hook).
4. First Rise:
   • Place the dough in a large, oiled bowl.
   • Cover with plastic wrap or a damp cloth, letting it rise in a warm place for 1-2 hours, until doubled in size.
5. Roast the Vegetables:
   • Preheat the oven to 200°C (400°F).
   • Spread chopped red bell peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper.
   • Roast for 20-25 minutes until softened and slightly browned.
6. Prepare the Topping:
   • Combine chopped garlic, olive oil, lemon zest, and paprika in a small bowl. Set aside.
7. Second Rise & Dimple the Dough:
   • Punch down the risen dough to release air bubbles.
   • Transfer it to a well-oiled baking sheet and use your fingertips to dimple the dough all over.
8. Assemble the Focaccia:
   • Drizzle the dough with olive oil.
   • Add roasted red peppers, chickpeas, and the garlic-herb mixture. Gently press toppings into the dough.
9. Final Rise & Bake:
   • Cover the focaccia loosely with plastic wrap and let it rise for 30 minutes.
   • Bake for 25-30 minutes, or until golden brown on top.
10. Cool & Serve:
    • Let the focaccia cool slightly on a wire rack before slicing and serving.
    • Enjoy warm or at room temperature.

Why You’ll Love This Recipe:

• Combines the fluffiness of focaccia with vibrant roasted peppers and chickpeas.
• Rich in protein and fiber, making it a healthier bread option.
• Versatile as a side, appetizer, or light meal.

Enjoy this homemade, flavorful alternative to store-bought bread!