Focaccia dough with flour of chickpeas

Focaccia dough with flour of chickpeas

Focaccia dough with flour of chickpeas. The chickpea flour is obtained by grinding the dried seeds of "Cicer arietinum”. Widely consumed in our country in Liguria and Piedmont with a typical local specialty called "Porridge". It is a kind of flatbread obtained by mixing salt water with a trickle of olive oil. It is prepared in almost every pizzeria or restaurant business, and baked in a wood oven.

In the kitchen is used for many recipes: All we tasted at least once the famous cream of chickpeas with prawns, the panizza Ligure covered with onions, or in the ethnic food Falafel, l'or humus.

Very suitable for celiacs because it contains no gluten.

Rich in vitamins and minerals is also used to produce special breads.

Focaccia dough with flour of chickpeas
Focaccia dough with flour of chickpeas

Focaccia dough with flour of chickpeas

From there was born my idea to prepare this meal with a fantastic focaccia.

The chickpea flour has a high content of protein, so you have to use it mixed with the flour usually used for pizza in quantities 80% flour 20% chickpea flour.

To get a good focaccia we have to prepare our pizza dough in advance, at least 24 hours, but I assure you 48 Vesting hours in the refrigerator at 3 degrees makes it perfect and we will return a fragrant focaccia to its exterior and soft and well honeycombed inside.

Focaccia dough with flour of chickpeas
Focaccia dough with flour of chickpeas

Focaccia dough with flour of chickpeas

The preparation of this cake not require special knowledge, It fits all, even for those who decide to prepare this pizza at home the first time.

After preparing the dough and left to mature the right time, pull it out of the fridge and let it rise in a warm, moist environment.

When it perfectly leavened, roll it out manually, avoided the rolling pin that would leak out all the air bubbles (gluten network) that they have been formed during the leavening.

Roll out the balls to form disk of dough from 30 centimeters, seasoned as is usually done with a common focaccia, that is, with extra virgin olive oil, a pinch of salt and the inevitable rosemary.

Bake in oven for pizza 300 degrees centigrade for 3 the 4 minutes and the oven as soon as he reached the perfect golden brown.

Taste it very hot.

Focaccia dough with flour of chickpeas

Below the video of the preparation of the cake with a mixture of chickpea flour, prepared in our school where we carry out our professional pizza maker courses.

VIDEO

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