I love kneading and making combinations with different types of flours, and this chickpea flour focaccia is truly amazing! An incredible result that literally surprised me for its leavening, crispiness, and naturally its unique and delicate taste.
It requires a long leavening time to achieve an optimal result. In fact, I always prepare it in the evening for the next day. But this is also true for traditional pizzas or focaccias.
Chickpea flour is very high in protein, gluten-free, and rich in fiber.
In this recipe, I combined it with stone-ground type 2 wheat flour (you can also use type 1) to make it lighter and more delicate.
Ideal as an accompaniment to a dinner or lunch, or as a snack or aperitif with friends.
My children also take it to school as a snack during recess, and many times they ask me to make it for their friends as well, who appreciate it very much.
I also recommend the sardenaira and the black focaccia, two other truly tasty and unique doughs.
Now let’s look at the steps for preparation together.
- Difficulty: Easy
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For a 35 cm diameter tray where 8 servings come out.
- 4.6 oz chickpea flour
- 6 oz type 2 flour
- 3/4 cup water
- 4 tbsps extra virgin olive oil
- to taste salt
- 1/2 packet dried or fresh brewer's yeast
- 1 tsp sugar
- 4 tbsps extra virgin olive oil
- 2 sprigs rosemary
- 2 tbsps water
Tools
To prepare the chickpea flour focaccia, you need these ingredients
- 1 Bowl
- 1 Baking Tray
- 1 Wooden Spoon
- 1 Scale
- 1 Measuring Cup
- 1 Brush
Steps
To prepare the chickpea flour focaccia, we start by getting a bowl.
Then add the flours.
Meanwhile, in a graduated glass, insert 3/4 cup of warm water and first add the yeast, then a teaspoon of sugar to help the leavening, and mix until the yeast is completely dissolved.
Then incorporate into the flours, the dissolved yeast in the water, the extra virgin olive oil and lastly, it is essential to add it at the end, the salt.
With the wooden spoon, start blending the dough, which will be soft and sticky due to the high hydration. Knead, always with the wooden spoon, for about 7-8 minutes until you obtain a homogeneous dough.
At this point, cover the bowl with the dough inside with plastic wrap or with the lid, if you have it, and let it rest for two hours out of the fridge and then, if kneaded in the evening, all night in the fridge or at least 8-10 hours.
After the leavening time has passed, bring it to room temperature.
Then take a round tray with a diameter of 35 cm and line it with baking paper.
Flour our dough well and stretch it with your hands, using your fingertips to create the higher edge on the sides and to make the grooves on the entire surface. See photo.
Now brush our focaccia with the brine that is prepared in advance by combining water, oil, and rosemary leaves and letting it rest for a few hours.
Finish by baking at 392°F for 10 minutes and at 356°F for another 10, until lightly browned. Ok air fryer at 392°F for 12-15 minutes maximum
Remove from the oven and serve hot and… enjoy your tasting!
Notes and Tips
It is preferable to serve chickpea flour focaccia hot or warm.
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