Here is a rustic pan bread that is gluten-free. Made with chickpea (garbanzo bean) flour and slow-baked, the flavors of olive oil, rosemary and onion make this a gourmet treat!
Makes 8 wedge-shaped slices
Ingredients:
- 2 c besan (chickpea flour)
- 4 tsp active dry yeast
- 2 tsp sea salt
- 3 c warm water (110-110 degrees F)
- 4 Tbsp extra-virgin olive oil (divided use)
- 1 large onion, cut in 1/4 inch half-circles
- 1 Tbsp fresh rosemary, chopped
- 1 tsp small capers, chopped (optional)
Directions:
- In a large bowl, mix besan, yeast and salt. Add warm water and mix well. Cover and place in a warm place to rise for about 80 minutes.
- Beat air bubbles out of batter, cover, and let rise an additional 40 minutes.
- Preheat oven to 400 degrees F.
- When second rise is about 12 minutes from completed, place a 12-inch cast iron skillet (or other similar heat proof skillet) over a medium low flame; warm 3 tablespoons of the olive oil. Saute onions for about 10 minutes, or until translucent. Remove skillet from burner and evenly disperse onions in skillet. Sprinkle rosemary and capers over the top.
- Pour batter evenly over the onion mixture in the skillet. Place in the center of the oven and bake 1 minute. Reduce temperature to 350 degrees F. Bake 40 minutes more.
- Briefly remove skillet from oven and brush with remaining tablespoon of olive oil. Turn pan, return to oven, and bake 20 more minutes.
- Allow to stand for a minute, then run a metal spatula around the edges and underneath. Carefully transfer to a large plate by flipping, getting help if needed as the pan is hot and heavy! Flip again, onto a second large plate, in order to have the right-side up. Best served immediately.