Soft focaccia with chickpea flour: the perfect mix of tradition and flavor.
If you love the aroma of freshly baked bread, you absolutely must try this soft focaccia with chickpea flour.
Unlike the classic farinata, this recipe uses a blend of flours that ensures an open crumb structure and an impressive rise.
The addition of chickpea flour not only enriches the taste with toasted notes but also gives an interior softness that lasts for days.
The secret to the softness is the preferment (lievitino).
To achieve a professional-bakery result, this recipe starts from a preferment: using 50 ml of water, 50 g of type 0 flour and baker’s yeast (fresh or dry), you will create an active starter that allows the main dough to rise strongly, making the focaccia incredibly light and easy to digest.
This focaccia is ideal for those looking for an alternative to ordinary bread, perfect to fill with cold cuts or to enjoy plain during an aperitif.
For this focaccia I recommend using flour from the Cofelice mill, which you can purchase by contacting them on their Facebook page.
Approx. 465 kcal per person
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Soft Focaccia with Chickpea Flour
- 3 tbsp + 1 tsp water
- 1/2 packet active dry yeast (or 10 g fresh baker's yeast)
- 3/8 cup type 0 (all-purpose) flour
- 1 cup + 2 tbsp water
- 2 7/8 cups type 0 (all-purpose) flour
- 1 tbsp extra virgin olive oil
- 2/3 cup chickpea flour
- 1 1/2 tsp salt
- 1 tbsp extra virgin olive oil
Preparation of Soft Focaccia with Chickpea Flour
Let’s prepare the chickpea flour focaccia…super tasty!
First of all, prepare the preferment (lievitino) by placing the lukewarm water, the active dry yeast, and the type 0 flour in a bowl and mix well.
Let it rise in a warm place for at least 30 minutes.
Once the preferment has risen, add the 1 cup + 2 tbsp of water, 1 tbsp of extra virgin olive oil, the remaining type 0 flour for the dough and start mixing; then add the salt, also add the chickpea flour and work the dough until all ingredients are fully incorporated.
At this point use the other tablespoon of extra virgin olive oil to grease the ball of dough you obtained and let it rise, covered and in a warm place, for about 3 hours.
When the desired rise is achieved, turn the risen dough out onto a large oiled baking pan (about 12 inches in diameter), pour the dough and use your hands to press it to fit the pan, then let our focaccia rise for another thirty minutes.
Preheat the oven to 428°F. Take the focaccia and make dimples with your fingers, put it in the oven and bake for about 20 minutes, checking for doneness.
