Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 100 grams of active sourdough starter, 350 ml of warm water, and 10 grams of fine sea salt, stirring until the starter is completely dissolved.

2. 2

   Gradually whisk in 300 grams of chickpea flour until a smooth batter forms, ensuring no lumps remain in the mixture.

3. 3

   Cover the bowl with a clean kitchen cloth and let the batter ferment at room temperature for 12 to 18 hours, or until it appears bubbly and slightly expanded.

4. 4

   Preheat your oven to 220 degrees Celsius (425 degrees Fahrenheit) and generously coat a 25x35 cm baking tray with 15 ml of extra virgin olive oil.

5. 5

   Pour the fermented chickpea batter into the prepared baking tray, spreading it evenly to the edges of the pan, and then gently dimple the surface with your fingertips.

6. 6

   Drizzle the remaining 15 ml of extra virgin olive oil over the top, then scatter the leaves from 2 sprigs of fresh rosemary and 100 grams of halved cherry tomatoes evenly onto the surface.

7. 7

   Bake for 25 to 30 minutes, or until the focaccia is beautifully golden brown, cooked through, and exhibits crispy edges.

8. 8

   Allow the focaccia to cool slightly on a wire rack for 10 minutes before slicing into portions and serving warm.