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Chickpea mini focaccias Rating average       PreviewIngredientsPreparation
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0 0 Intermediate 395 Kcal Kcal Recipe card 90 Minutes

Delicious and tasty Mini Focaccias to serve as a starter or to enjoy during an Happy hour with friends. Delicious with rosemary or ham.

To make this recipe, use VENTO Regular jar.

Chef Luca Daniele
Ingredients for 4 persons
  • 500 gr Dried chickpeas
  • 450 gr Lukewarm Water
  • 5 gr Salt
Preparation for 4 persons step
1
Let's prepare all the ingredients for this recipe:
Dried chickpeas: 500 gr (17,5 Oz)
Water: 450 gr (15,75 Oz)
Salt: 5 gr (0,175 Oz)
step
2
Place the 500 gr ( 17.5 Oz) of dried chickpeas into the Vento jar
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
3
Blend: starting from speed 1, increase the speed up to 60 (15000 Rounds Per Minute) in 60 seconds.
step
4
Leave Vento blending for 30 seconds at speed 60 (15000 Rounds per Minute).
Now press STOP to end the blending.
step
5
Remove the filler cup from the lid, pour the 450 gr ( 15.75 Oz) of lukewarm water and add the salt into the jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
6
Blend for 60 seconds at speed 15 (3400 Rounds Per Minute)
If necessary, during the blending, use the stirrer stick to better mix the mixture.
Now press STOP to end the blending.
step
7
Cover the dough with a damp cloth and rest for at least an hour.
step
8
Preheat the oven to 180 °C ( 356 °F) and in the meanwhile line a tray with parchment paper.
step
10
Back on the middle shelf of the oven.
The mini focaccias will be ready in about 8 minutes, when they have turned a pail biscuit colour, and are dry on the outside and slightly soft to the touch.

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