Gluten-Free Italian Rosemary Bread

Day 51: I had never associated chickpea flour with anything other than chapatis, so I am delighted to find this Italian bread dish. You can use it for making pizzas, too, and I probably will at some point. If my avocados had been ripe enough, I would have included a juicy guacamole with this dish,  but this was yummy enough, and filling, too.

This is adapted from a footnote to the farinata recipe in Crazy Sexy Kitchen. I tried it two ways, one thin and crispy, as in the photo to the right, and one thicker and more bready, pictured below. I have given instructions for the thicker, breadier version but, if you would like a thinner, crisper version, pour less into the pan.

Ingredients:
1 1/2 cups water
1/2 cup olive oil
1 Tsp sea salt
Freshly ground black pepper
1 1/3 chickpea flour
2 Tbs chopped fresh Rosemary

Pre-heat oven to 400 degrees F (204 C)

Combine water, oil, salt, pepper and flour in a food processor or blender. Blend until smooth. Add the fresh rosemary and pulse until evenly distributed.

Pour batter into an 8″ loose-bottomed (ooh, vicar) cake dish, on a baking tray, to catch any ‘leaks.’

Bake for 30 minutes. Check texture. I then baked it in further 10 minute increments until I had the right consistency for me – about a further 30 minutes, with regular checking –  which was flakey/crispy on the outside and cakey/doughy on the inside.

If you would like it more crispy, pour less into the pan, about inch thick. When I did this, it only took about thirty-five minutes to get nice and crispy with some softness in the middle. Perfect dipping bread!