Focaccine Proteiche, Veggy and Gluten Free
Delicious gluten-free and vegan focaccine packed with plant-based protein from chickpea flour, topped with fresh Mediterranean vegetables.
Equipment
Ingredients
Dough
chickpea flour (gluten_free)
150 g
rice flour (gluten_free)
100 g
psyllium husk powder
15 g
baking powder
8 g
olive oil
30 ml
warm water
180 ml
salt
5 g
Toppings
zucchini (sliced)
1 piece
cherry tomatoes (halved)
150 g
red onion (sliced)
1 piece
fresh rosemary
2 sprig
olive oil
15 ml
Instructions
Prepare the dough
Mix chickpea flour, rice flour, psyllium husk, baking powder, and salt in a bowl.
Add wet ingredients
Add olive oil and warm water to the dry ingredients and mix until a smooth, slightly sticky dough forms.
Rest the dough
Let the dough rest for 10 minutes to allow the psyllium to absorb the liquid and bind the dough.
Prepare the vegetables
Slice zucchini into thin rounds, halve cherry tomatoes, and thinly slice red onion if using.
Shape the focaccine
Divide the dough into 4 equal portions and shape each into a small flat round about 1 cm thick.
Add toppings
Place zucchini slices, cherry tomato halves, and red onion on each focaccina. Drizzle with olive oil and sprinkle with fresh rosemary and a pinch of salt.
Bake the focaccine
Bake in a preheated oven at 200°C for 18-20 minutes until golden and crispy on the edges.
Original recipe
Storage
Best enjoyed fresh, but can be reheated to restore crispiness. Store in an airtight container.
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