Focaccia with chickpeas

Focaccia with chickpeas. If you make something without knowing it has been done before, is it original?

Here is my recipe for a quick flatbread. I put leftover chickpeas on a focaccia bread, because I believe in using up things in the fridge. It was delicious. When I say focaccia, I refer to a generic flatbread with dimples and olive oil. I know there are many recipes for this and I am constantly experimenting.

This recipe

7 cups of flour
600ml of warmish water
10g dried yeast
1 tsp salt
3 tbsp olive oil

More olive oil
3 cloves of garlic, finely chopped
fresh herbs, coursely chopped
1 measure of leftover chickpeas
course sea salt

Make a measure of basic dough and let rise until double in size. Grease a 400 x 330mm oven tray, knock down the dough and press into a rectangle on the tray.**

After resting for about 10 minutes, the dough will be relaxed enough to spread to the sides and corners of the tray. Use fingers to make deep dimples, spread with olive oil, which will pool in the dimples. Scatter with fresh herbs, chopped garlic and chickpeas and leave to rise for around 30 minutes. I think you can pre-crisp the chickpeas in a tin in the oven for 20 minutes or so before cooling slightly and putting on bread.

Bake in the middle of a preheated 220°C oven for 30 minutes or until done and starting to brown. Scatter course salt over, cut with a pizza wheel and serve.

* I know there are many different focaccia recipes, but here I use the quick method. I will make the 36 hour version soon and write a post on this.
** One tray will make a thicker bread with a softer texture. You can also spread the same quantity of dough in two pans, which will result in a crisper, crunchier bread – almost like pizza bread.

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