The protein focaccia with chickpea flour is a fantastic alternative to the classic focaccia in a light version.
It can be enjoyed as it is or accompanied by cheeses and cold cuts, it can be a substitute for traditional bread and accompany your meat or fish dishes.
The protein focaccia with chickpea flour is made with a few ingredients and is quickly prepared because I used instant yeast and no rising times are needed.
Chickpea flour is rich in high-quality proteins, fibers, and vitamins. Useful for lowering cholesterol and triglyceride levels.
It is gluten-free, therefore suitable for celiacs, ideal for those who choose to follow a protein diet, and lends itself to various sweet and savory recipes.
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz chickpea flour
- 1 cup water
- 1 tbsp instant yeast
- 2 tsp salt
- 5 tbsp extra virgin olive oil (EVO)
- as needed mushrooms in oil
- as needed red onion
- as needed mixed seeds
- as needed extra virgin olive oil (EVO)
Steps
In a bowl, pour the chickpea flour, instant yeast, and salt.
Mix the powders with a fork.
Add the EVO oil and water.
Mix with a spatula to obtain a smooth and sticky dough.
Line a 10 x 12-inch baking tray with parchment paper and brush the surface with EVO oil.
Pour the dough on top.
Spread the dough evenly.
Sprinkle the seeds and add the sliced onion.
Finish with the mushrooms in oil and a drizzle of EVO oil on top.
Bake at 400°F for about 25 minutes.
The protein focaccia with chickpea flour is beautiful to look at and delicious to eat even as a snack.
