Easy Vegan Chickpea Flour Focaccia with Rosemary and Thyme! 🌿🍞✨
Ingredients:
2 cups / 240g chickpea flour (besan)
1 teaspoon / 6g salt
1 teaspoon / 4g instant yeast
1 teaspoon / 4g sugar (or maple syrup)
1 1/4 cups / 300ml warm water (around 105-115°F / 40-46°C)
3 tablespoons / 45ml olive oil, plus more for drizzling and greasing
1 tablespoon / 3g fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon / 3g fresh thyme leaves (or 1 teaspoon dried)
Coarse sea salt for topping
Directions:
1. Grease an 8x8 inch (20x20 cm) or 9-inch (23 cm) round baking pan generously with olive oil.
2. In a large bowl, whisk together the chickpea flour, salt, instant yeast, and sugar.
3. Pour in the warm water and 2 tablespoons (30ml) of the olive oil. Stir with a spatula or wooden spoon until a thick, sticky batter forms. Ensure there are no dry clumps of flour.
4. Stir in the chopped rosemary and thyme leaves.
5. Spread the batter evenly into the prepared baking pan using the spatula (wetting the spatula slightly can help prevent sticking).
6. Cover the pan loosely with plastic wrap or a clean kitchen towel and let the batter rise in a warm place for 45-60 minutes, or until it looks slightly puffed up.
7. Preheat oven to 400°F / 200°C.
8. Once risen, uncover the batter. Drizzle the remaining 1 tablespoon (15ml) of olive oil over the top. Use your fingertips (lightly oiled) to gently poke dimples all over the surface of the batter. Sprinkle generously with coarse sea salt.
9. Bake for 25-30 minutes, or until the focaccia is golden brown on top and cooked through (a toothpick inserted into the center should come out clean).
10. Let the focaccia cool in the pan for 10-15 minutes before slicing and serving warm.
Recipe Information:
Preparation Time: 15 minutes | Rising Time: 45-60 minutes | Cooking Time: 25-30 minutes | Total Time: 1 hour 25 minutes - 1 hour 45 minutes | Calories per Serving: Approx. 180 (for 1/9th) | Number of Servings: 9
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