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1/2 pound (about 1 2/3 cups) fine chickpea flour,
and 2 tablespoons olive oil.
Let the mixture rest at room temperature for 4 to 6 hours.
Cut part of a zucchini into 12 very thin slices (about 1 1/2 ounces), lay the slices on a piece of paper towel in a single layer, and sprinkler with salt. Let the zucchini rest for 30 minutes so that it releases much of its water. Dab the zucchini dry with a paper towel.
Roast a red bell pepper, remove the charred skin, and cut half of the pepper into very thin slices. Set the other half aside for another use. If you are unsure how to roast a bell pepper, check out my tutorial.
Preheat the oven to 350 degrees F.
Strip about 1 tablespoon of fresh rosemary leaves from a spring of rosemary and stir the rosemary into the chickpea flour mixture.
Brush the bottom of an 11 by 7 by 2-inch nonstick pan with 1 tablespoon olive oil.
Pour the thin batter into the prepared pan and place it in the oven. Bake for about 20 minutes, or until the mixture starts to set. Lay the zucchini and roasted red pepper slices evenly over the batter and bake for an additional 20 minutes, or until the edges turn brown and become crisp.
Remove the focaccia from the oven, let cool for a few minutes, and gently remove from the pan. Sprinkle with freshly ground black pepper. Cut into about 12 pieces.
This is best served warm, but will still have great flavor if left at room temperature for a couple of hours. It will not, however, taste good the next day.
Stir the rosemary leaves rosemary into the chickpea flour mixture. Pour the thin batter into the prepared pan and place it in the oven. Bake for about 20 minutes, or until the mixture starts to set. Lay the zucchini and roasted red pepper slices evenly over the batter and bake for an additional 20 minutes, or until the edges turn brown and become crisp.
Remove the focaccia from the oven, let cool for a few minutes, and gently remove from the pan. Sprinkle with freshly ground black pepper. Cut into about 12 pieces.
This is best served warm, but will still have great flavor if left at room temperature for a couple of hours. It will not, however, taste good the next day.
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{ 32 comments… read them below or add one }
Oh my goodness, such a brilliant recipe. I don't know how you come up with so much variety as there's always something new and different : it's wonderful to log on and see so many exciting ideas. Thank you!
I LOVE falafel but never realized it was made with chickpea flour. Interesting. I guess I need to start doing my homework on new things I eat!
This is gorgeous- I love that it's so different. It's funny… they were just talking about chickpea flour on Top Chef last night, and I had never heard of it before that!
wowzee wowzee wowzers – this looks great!
That just looks so fresh, light and yummy, must give it a try – I absolutely love focaccia and think chickpea flour would be divine, never tried it. Just recently discovered quinoa flour, that might be great too.
This looks just delicious. I love the idea of topping it wiht zucchini and rosemary! When I made farinata, mine turned out more like crackers, and I decided after the fact that I probably made them too thick. No problem though, because they were devoured anyway! Someone told me that the chickpea flour in Italy is different than that from the middle east or India, so I've been trying to remember to find some real Italian chickpea flour and compare. BTW, another good place to buy chickpea flour is the bulk food bins at Whole Foods, very cheap there.
I love fresh rosemary, our plant did great this year. I am going to have to try this one and soon!
That looks so amazing, printing out the recipe now!
Judy, thanks so much. I'm glad you enjoy the recipes.
Cooking Mama, falafels can also be made using fava beans, or a combination of fava beans & chickpeas.
RecipeGirl, how funny that chickpea flour came up on Top Chef last night. Good timing for this post!
Doggybloggy & Maria – thank you!
Mowie, let me know if you try this with quinoa flour. I'd be interested to know how it turns out.
Kalyn – hmm, I'll have to search for the Italian chickpea flour, too. I'll look at Whole Foods for the bulk chickpea flour.
Janet, I hope you enjoy it. It has such an beautiful, creamy texture.
Ooh! Ooh! I can have this! It's gluten-free! Yummy! Will definitely bookmark.
Have you ever cooked anything that doesn't look and taste good at all?
I am drooling……just looking at the picture.
Angie's Recipes
This looks wonderful. I'm doing a detox and can't have wheat flour…so I've got quite a bit of chickpea flour around.
Gorgeous job and I love love love the use of chickpea flour! I've often seen it at ethnic markets I shop at but tend to pass it up because I don't know of many recipes in which to use it. Next time I might have to pick some up and give this a whirl!
Wow! This is a homerun as my husband would say~LOL
Beautiful dish and pictures!
Looks like Marcella Hazan created some great recipes. I did not know her, but did some research and it looks like she developed a different Italian/Jewish cuisine. Funny how some ingredients like chick pea flour can be use in so many cuisines. It is not really a traditional Italian ingredient, but certainy tastes great. Beautiful picture! love it.
Time for another ingredient hunt! I need to get me some chickpea flour
another of you fantasic recipes – what a tasty picture… i think i still have some chickpeaflour somewhere… this is a must try
Wow, those are gorgeous chickpea foccacia. I have to try this one. Would it work if I use raw chickpeas then grounded if I couldn't find the chickpea flour?
I love socca! I just recently posted "Socca It to Me Pizza". I'm going to have to try your focaccia recipe.
I have never heard of chickpea flour before, but this recipe looks amazing, I will have to try!
this is a wonderful focacia..lots of goodness in chickpea flour…flavorful too those rosemary herbs! Thanks for sharing the recipe.
That's beautiful!
Love the mixture of flavours! Really want to have a go at making it!
Nice. Thank you for sharing. Cheers !
Oh that looks delicious and beautiful! Congrats on the Top 9!
wow! that is one truly unique focaccia. Everything about this focaccia is just so creative and delicious! I think this would go so well with a nice bowl of soup or italian stew.
This looks amazing! I'd imagine that this is great option for a gluten-free meal-do you know if you used 100% chickpea flour or was it a blend?
This looks great and I think would go well with the Minestrone w/Pesto Soup I'm making tonight for dinner.
lovely recipe, tried to make this a few times but accidently used the wrong flour-roasted chickpea flour which has a different texture and tends to fall apart.
hi, new to the site, thanks.
Not sure how I missed this, but this chickpea focaccia looks unbelievable!
Oh, looks very good. Yum, yum.
If I was to make this Focaccia, then I would surely experiment with adding powdered cumin, maybe curcuma/turmeric, possibly ginger, and, last, but never least, cayenne. It would make a sort of curried Focaccia.
Another variation might be to add oregano & basil, probably also parsley and maybe cilantro/corriander, or thyme, along with the herbs/spices your recipe specifies. These would work ok with rosemary, I think.
All would ideally be fresh & chopped, but if I didn’t have fresh and did have dried, then I would use this. Fresh is better, but it isn’t always available.
And maybe adding some mozarella, cheddar or parmesan cheese, grated (and organic), would also help for another good recipe variation. Also adding some tomatoes, too. And what about garlic? Hmmmm. Definitely garlic.
Then lightly roast or bake all of this.
Ohhh, I’ll be over for dinner tonight. Rendez-vous is set. I hope you’re open for self-invitations, anyway. And how much do you charge for Focaccia made upon special request, btw?
I’m joking, of course. That might not be true if we were nextdoor neighbours, but we most surely aren’t.
Making breads or anything like that is one of the culinary exercises I still haven’t begun to try. I’ve made excellent, nutrition-packed pancakes and cookies, but still haven’t tried making breads, bread substitutes, banana or zucchini breads, or doughs for making dessert pies, meat or veg. pies, quiche, or pizzas. This would be great to know how to do, but a problem is the amount of time required. I live alone and only have myself to feed, so motivation doesn’t come easily. People with families have a lot to motivate them. Cooking for multiple people is more motivational, and I’ve been complimented when I did that, but have been living alone and cooking only for myself for many years now, so I usually use the lazy-man’s way and just buy things already made; for desserts, pizza, occasional sandwiches, ….
You married people are lucky to have the needed motivation. Or maybe you’re a chef who makes his/her income from working for a restaurant, bakery, …. Or maybe you have both situations. I need a kicks in the pant seat area.