Fake-Accia with Potatoes and Chickpea Flour

Name: Fake-Accia with Potatoes and Chickpea Flour (Finta Focaccia con Patate e Farina di Ceci)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves: 4–6
Cuisine: Italian
Ingredients: 6 tbsp extra-virgin olive oil; 450 ml water (adjust as needed); 250 g chickpea flour; 1 kg floury potatoes; Salt and black pepper, to taste; 1 sprig of rosemary; Flaky sea salt, to serve; 250 g Grana Padano, grated; 250 g plain flour

Finta Focaccia con Patate e Farina di Ceci

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
45 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

I truly love focaccia (who doesn’t?) and often wish I had a quicker recipe without the long proofing time. Well, here it is... It isn’t really focaccia, hence the name, but it gives you all the focaccia vibes, especially when served warm.

Ingredients

1 kg floury potatoes
250 g chickpea flour
250 g<

Europe
Italy
Starter
Mediterranean
Vegetarian

Method

Wash the potatoes, pat them dry, and leave the skins on. Using a kitchen mandoline, slice the potatoes thinly (about 3mm thick), then place them in cold water to rinse off some of the starch and prevent oxidation.

To make the batter, mix the chickpea flour, plain flour, and grated Grana Padano. Gradually add the water until you achieve a rustic batter that sticks well to the potatoes. S