I first saw this wonderful bread on Dolce Vita, David Rocco’s cooking show. It is naturally gluten and dairy free and so easy to make. I really like this bread with a salad, a meal, or as a meal on it’s own when I’m traveling.
If you are looking for something that is also budget friendly, well this is the deal. A bag of chickpea flour is a little over a pound and costs around $3-4. It’s a great deal and can be the centerpiece of your meal. My oldest who is a vegetarian, likes to toast this bread and top it with Buffalo Wing sauce. He’s very creative that way.
David says that La Cecina is very common in Italy. I hope to go there sometime just to see if that is really true. I followed David’s recipe the first few times I made this bread, but you know me. I like to experiment and change up seasonings so this recipe is a little different, but not much. I asked David on Facebook if he ever made this with rosemary or garlic. He said no but it sounded good. So I gave it a try. I hope you will too.
Prep Time: 5 minute active, 60 minutes inactive
Cooking Time: 35 minutes
1 pound chickpea flour
6 cups of cold filtered water
5 TB Extra Virgin Olive Oil
1 TB Celtic Sea Salt
2 tsp minced toasted onion
1 tsp minced toasted garlic
Freshly ground black pepper
Mix together everything in a large bowl except only mix in 2 TB of the oil. Make sure you get rid of all lumps in the mixture.
Let this rest for 1 hour.
Put the remaining olive oil into your 14 inch pizza pan. Pour the batter into the pan slowly so it floats in the oil.
Put into a 450 degree oven and bake until golden brown, 30-40 minutes. I slice it up like a pizza but you can cut it any way you like.
I usually will eat this warm right out of the oven but it does taste good cold.
This was shared on Slightly Indulgent Tuesdays.