Discover this focaccia recipe that combines simplicity with nutritional benefits! By incorporating chickpea flour, this version adds an extra boost of protein and fiber to the classic Italian bread, making it perfect for a satisfying snack or a healthy side dish. Spread it with hummus or cottage cheese for an easy, delicious snack, or enjoy it as-is with a drizzle of olive oil and balsamic vinegar. Whether you're a beginner or a seasoned baker, this focaccia will quickly become a staple to share at your meals!
Enjoy!
Preparation
20
min
Cooking
30
min
Waiting
180
min
Portion
12
Ingredients
- 560 ml (2 ¼ cups) warm water
- 10 ml (2 tsp) instant dry yeast
- 10 ml (2 tsp) granulated sugar
- 625 ml (2 ½ cups) all-purpose flour
- 185 ml (¾ cup) chickpea flour
- 7.5 ml (½ tbsp) salt
- 5 ml (1 tsp) fresh dill, finely chopped
- 15 ml (1 tbsp) nutritional yeast
- 2.5 ml (½ tsp) flaky sea salt
Preparation
- In a small bowl, mix the warm water, yeast, and sugar. Let sit for 5 minutes until slightly foamy.
- In a large bowl, combine the flours and salt. Make a well in the center, pour in the yeast mixture, and stir with a spatula until a dough forms. Finish mixing with your hands if necessary.
- Lightly grease a clean, large bowl with oil (using a spray or brush). Place the dough in the bowl, cover with a clean towel, and let rise at room temperature for about 2 hours, until it doubles in size.
- Fold the dough over itself four times, turning the bowl a quarter turn after each fold, to deflate and shape it into a ball.
- With lightly oiled hands, spread the dough into a 9 x 13 in (23 x 33 cm) rectangular pan or onto a parchment-lined baking sheet lightly greased with oil. Cover again and let rise for 1 hour at room temperature.
- Preheat the oven to 375°F (190°C).
- Use your fingertips to create dimples in the dough, then top with the dill, nutritional yeast, and flaky sea salt.
- Bake for 25–30 minutes, until the top is golden brown.
Notes
Keeps for up to 5 days in an airtight container in the refrigerator. Can be frozen for up to 3 months.
Registered Dietitian Nutritionist in Quebec City
