A light and tasty focaccia, completely gluten-free and suitable for everyone!
Start by sifting the 100 grams of chickpea flour into a large bowl to avoid lumps.
Add the baking powder and salt and mix well with a hand whisk.
Gradually pour in the 250 ml of water, continuing to stir until you obtain a smooth and homogeneous batter.
Combine the 2 tablespoons of extra virgin olive oil with the batter and mix gently.
Pour the batter into a 20 cm diameter silicone mold and level the surface.
Sprinkle a tablespoon of chia seeds over the surface of the batter.
Preheat the air fryer to 180°C and cook for 30 minutes, checking the doneness with a toothpick.
Store in an airtight container for 3-4 days.
Perfect as an appetizer or to accompany soups and salads. You can vary it by adding herbs or sun-dried tomatoes.
Italia, Puglia
| Energy (kcal) | 148.1 |
| Carbohydrates (g) | 14.56 |
| of which Sugars (g) | 0.92 |
| Fat (g) | 7.14 |
| of which Saturates (g) | 1.01 |
| Protein (g) | 5.55 |
| Fiber (g) | 3.42 |
| Sale (g) | 0.93 |
