We have all become so bored of quarantine meals. It was time to make something DIFFERENT for dinner today. We were feeling indifferent with the steady staple of 1) some protein from the freezer or tofu, 2) a vegetable that has been resting in our cold garage that hopefully is not moldy yet. 3) gnocchi/rice/potato all of which we had in bulk. Ho Hum indeed.
Seeing all the instagram stories about everyone’s successful sourdough breads made me think – bread, duh. A, more instant, kind of bread though. Unfortunately, I had not started a sourdough starter last week, so that was out. We needed a bread that you could make now, TODAY.
Although we had made this Socca successfully some time ago, I wanted to branch out. Focaccia, gluten free, is something I have never attempted. Why seems a bit crazy now, since it was so easy to whip up! Yes, it does need to rest for about 2 hours before baking, but time we have in abundance right now.
So no super easy sourdough bread recipe today, just wonderful and quick focaccia. Hope that earns bread-bragging-rights.
- 1/3 cup canned chickpeas, rinsed and drained
- 1 cup water
- 1 tsp active dry yeast
- 1 tsp sugar
- 3 Tbsp olive oil, plus extra for drizzle
- 1 cup almond flour
- 1/2 cup quinoa flour
- 2/3 cup potato flour
- 1 tsp xantham gum
- 4-6 ramps or scallions, white and greens separated, thinly sliced
Blend the chickpeas with water that is warm to the touch until smooth.
Mix in dry yeast, sugar and olive oil.
Combine all the dry ingredients in a bowl. Add the liquid ingredients and mix well with a spatula.
Scrape the dough into a well oiled 8" - 10" cast iron skillet, smooth over top with spatula.
With wet fingers make indentations in the dough.
Sprinkle liberally with coarse salt and scatter scallions/ramps over the top pushing some into the dough a bit.
Cover with a clean kitchen towel and let rest in a warm part of the kitchen for 2 hrs.
Preheat oven to 425 degrees.
Bake 20-25 mins, or until the top is deeply browned.
Remove from oven and let cool.