Chickpea Focaccia with Rosemary

1 comment

This focaccia is fantastic, soft and hearthy. as it’s made of chickpea flour, ideal for a nice snack or a light dinner with some vegetables!

300 gr of barley flour, type 0
100 gr of chickpea flour
1/2 cube fresh brewer’s yeast (about 12.5gr)
1 teaspoon of malt
1 sprig of rosemary
extra virgin olive oil
1 good pinch of whole salt
warm water as needed

I sifted the flours in a bowl, I added half cube of brewer’s yeast, dissolved in warm water with malt, and I started kneading, adding water little by little, and finally the salt, to get a homogeneous mixture. Then, I let the dough rest for about 4 hours in a lightly greased bowl, covered with a kitchen cloth. Meanwhile, I finely chopped rosemary and I heated it in a bain – marie, in a bowl with three tablespoons of extra virgin oil. Once the period of rest is passed, I added a tablespoon of the rosemary aromatic oil to the dough, and rolled the dough out into a baking sheet, lined with baking paper. I made ​​many small holes with my fingers, then I covered it and allowed for it to rest 2 hours more. I poured the remaining oil on the focaccia and I baked at 180°C for about 30 minutes. Here, what a slice looks like:

Chef: Ari from VeganBlog

  1. acorn 4 May 2011 at 07:17

    Looks so tasty!

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