Thursday, 28 February 2013

Garlic & Savoury Quickbread Focaccia

You know when you suddenly get the craving for a snack late a night? You run to the cupboard, open it up and...nothing. You clasp the refrigerator door handle, close your eyes and quickly throw open the door, peak open one eye and...nada! I thought, I could go out to the corner store, but that would have meant bundling up in warm clothes. To quote Liz Lemon, "Blerg!"

After about ten minutes of sulking, I mustered up enough energy to step back in the kitchen and look through the cupboards again. Chickpea flour. Hmm. Garlic and savoury. Hmm. It took me a few minutes but I came up with a super fast snack! This rustic treat is garlicky, salty and very satifying, especially when eaten warm, right out of the oven. And, let's face it, who would really wait for it to cool down?

Garlic & Savoury Quickbread Focaccia

1 1/2 cups all purpose flour
3/4 cups chickpea flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup olive oil
warm water
1/2 teaspoon dried savoury
1 clove garlic minced
sea salt and pepper to taste

Preheat the oven to 375 degrees Fahrenheit. In a shallow, medium sized bowl or directly on your counter mix the all purpose flour, chickpea flour, baking powder and sea salt, creating a mound with a well in the centre. In the centre of the well pour the olive oil and slowly add the warm water into the centre, while incorporating the flour. Only add enough warm water until the dough is moist and not too wet. If you add too much water, simply add a bit more all purpose flour. Knead the dough for about a minute. Coat a pan with a small amount of olive oil and press the dough onto the pan in a circle shape making small indents into the top with the tips of your fingers. Spread the minced garlic, savoury and salt and pepper to taste on top of the dough. Bake in the oven for approximately 15 minutes or until just golden on top. 

This is a perfect late night snack, but will also go great on the side with a salad or soup - especially the Curried Sweet Pepper Soup that Alex made.


-Tina (Turnip)

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