Vegetarian Recipes - Garbanzo Bean Flatbread with Ricotta and Olives Recipe

  
 

Garbanzo Bean Flatbread with Ricotta and Olives Recipe

 

Ingredients

 

Makes 4 Focaccia 

 

Dough:

  • 1/2 oz/15 g fresh yeast or 1 (1/4-oz/7-g) package active dry yeast

  • 1/2 tsp sugar

  • 1 1/4 cups/310 ml warm water

  • 2 2/3 cups/400 g all purpose/plain flour

  • 3/4 cup/125 g garbanzo bean/chickpea flour

  • 1/2-1 tsp salt

  • 1 tbsp extra-virgin olive oil

Topping:

  • 1/2 cup/125 ml

  • Tomato Sauce or chopped canned tomatoes

  • salt and freshly ground black pepper to taste

  • 1/2 cup/125 g Ricotta cheese

  • 1 cup/100 g pitted black olives

  • 1 tbsp extra-virgin olive oil

Method:

  1. Dough: Dissolve the yeast and sugar in 4 tablespoons of water and set aside for 15 minutes, until foamy.

  2. Sift both flours and the salt into a large bowl. Mix in the yeast mixture, oil, and enough of the remaining water to make a stiff dough. Knead for 5-10 minutes, until smooth and elastic, then set aside to rise for 2 hours.

  3. Oil four baking sheets. Divide the dough in four and roll out thinly on a lightly floured surface. Transfer to the prepared baking sheets.

  4. Topping: Spread with the tomato sauce (or chopped tomatoes) and season with salt. Let rise for 30 more minutes.

  5. Preheat the oven to 450°F/220°C/gas 7. Bake for 25 minutes.

  6. Remove from the oven and spread with the Ricotta. Sprinkle with the olives. Drizzle with the oil.

  7. Bake for 5 more minutes. Serve hot.