Focaccia con i ceci
Flat bread with steamed chick peas
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- Pizza dough for 4 people
- 8 teaspoons dried rosemary
- 1 400 g (14 oz) can steamed chick peas
- 4 tablespoons extra virgin olive oil
- Time:
preparation: 30 minutes
plus resting time
cooking: about 20 minutes
- Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Prepare pizza dough following our instructions. Meanwhile drain
the chick peas very well from their conservation juice and then pat dry them with absorbent kitchen paper.
When you finish to knead pizza dough, put it on the lightly floured work surface and after crushing lightly it, arrange on the top 4
teaspoons rosemary and chick peas. Knead all again but with a great delicacy for not crushing chick peas. If necessary, add flour.
Line the bottom of a 35 cm (14in) round ovenproof dish, after oiling it with 2 tablespoons olive oil. Oil the top and sprinkle with the
remaining rosemary. Let it raise for at least 2 hours in a warm place. Preheat oven to 200°C (400°F) and bake for almost
20 minutes. Cooking time is indicative and depends on your oven.
The author Loretta Sebastiani lives in Italy (IT)
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