Focaccia for lunch, dinner or party. This baked on chick-peas, sorghum and rice flour. Brush with olive oil and sprinkle with sea salt flakes. Press down the olives and add in some sprigs of rosemary. Buon appetito!Focaccia with rosemary and olives
1 box of cooked chickpeas (380 g, drained weight approx 230 g)
5 1⁄2 cups lukewarm water
25g fresh yeast
4 tablespoons olive oil
1 teaspoon honey
2 dl durramjöl (100 g)
4 cup rice flour (200g)
3 dl potato flour (225g)
2 teaspoons xanthan gum
2 tsp salt
3 tablespoons of olive oil to brush the
1 tsp sea salt flakes
1 1⁄2cup black olives sprigs of rosemaryfollow these steps:
Pour the broth, rinse and let kikärterna drain. Mix kikärterna smooth with the water. Add the yeast and mix briefly so that the yeast dissolves. Add the olive oil and honey in ärtvattnet.
Mix durramjöl, rice flour, potato flour, xanthan gum and salt. Mix down ärtsmeten and beat with electric mixer about 2 minutes. The dough should be loose and sticky.
Distribute the dough on the two bakplåtspappersklädda plates, shape into two ovals with a spatula (or spread out throughout the dough over a whole bakplåtspappersklädd plate).
Brush with olive oil and sprinkle with sea salt flakes. Press down the olives and add in some sprigs of rosemary. Let rise for 2 hours without covering.
preheat the oven to 250 degrees. 6. Bake one sheet at a time in the middle of the oven for 20-25 minutes until the bread has a nice color. Let cool on a rack for about 10 minutes before it is cut up.
Recipe from the book ”Baking with beans” by Lina Wallentinson and Lennart Weibull (photo) Bonnier fakta.