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Chickpea Focaccia Recipe

Chickpea Focaccia Recipe

Photographs : Alberto Rossi

Chickpea Focaccia Recipe


  • 3 cups (375 g) all-purpose flour or cake flour
  • 11/3 cups (125 g) chickpea flour
  • 12/3 cups (280 ml) lukewarm water
  • 1 tbsp. (10 g) malt
  • 21/4tsp. (10 ml) extra-virgin olive oil
  • 1 tbsp. (8 g) active dry yeast
  • 11/2 tsp. (10 g) salt


  • 31/2 tbsp. (50 ml) extra-virgin olive oil
  • Pepper to taste

Method :

  1. Mix together the two types of flour on a clean work surface and make a well in the center. Dissolve the salt in 3 tablespoons of water. Dissolve the yeast in the remaining water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the malt and the oil and, lastly, the salt mixture. Knead the dough until soft, smooth and elastic.
  2. Cover the dough with a sheet of lightly oiled plastic wrap and let rise in a warm place until it has doubled in volume (about 1 hour).
  3. Divde the dough into 4 balls. Place them in a lightly oiled baking pan and let rise in a warm place for about 30 minutes.
  4. Flatten the dough into disks. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Brush the surface with oil and sprinkle with fresh coarsely ground pepper. Let the focaccia rise for another 30 minutes.
  5. Bake in the oven at 420°F (220°C) for about 20 minutes, or until golden brown.

Preparation time : 30 minutes
Rising time : 2 hours
Cooking time : 20 minutes
Difficulty : medium
4 Servings


Source :


Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


See also Italian recipes “Buckwheat Focaccia Recipe”