Chick-pea Focaccias with Rosemary
Chick-pea flour is usually available in health food stores or from Italian speciality delicatessens; in Indian food stores it is sold as besal flour. This recipe is also very good if you replace the chick-pea flour with chestnut flour, and, of course, you can also use rosemary with sage or even replace the rosemary with dry mint.
3 large eggs (U.S. extra large)
90 g/3 oz/ 3/4 cup chick-pea flour
1 tbsp extra virgin olive oil
240 ml/8 fl oz/1 cup milk
2 tbsp finely chopped fresh rosemary needles
15 g/ 1/2 oz/1 tbsp unsalted butter
Salt
Whisk the eggs in a bowl. Add the flour a little at a time, always whisking. Incorporate the oil, then the milk and rosemary. Add salt to taste.
Melt very little butter in a 17.5 cm/7 in non-stick frying pan over a medium heat. Pour in just enough of the mixture to cover the bottom, about 0.2 cm/ 1/8 in thick. Cook for a couple of minutes until set. Slide on to a plate, flip over, return to the pan and cook the other side for just 1 minute. Remove from the pan and keep warm while you make 5 more. Serve immediately, while still very warm.
Makes 6.