Ingredients for one pan

130 gr Flour mix for Pizza and Focaccia Mulino Marello

50 g chickpea flour

half a sachet of natural instant yeast

Approximately 200 ml of water

2 medium sized courgettes

2 tablespoons pitted olives

2 tablespoons extra virgin olive oil

salt to taste

fresh rosemary to taste

Procedure

Grate the courgettes, add the olives chopped with a knife and add the fresh rosemary in the desired quantity. Pour the flours and yeast into a bowl. Add the vegetables, season with salt and finally add the oil and water. Mix and if necessary add more water to obtain a soft dough. Pour the mixture onto the paper-covered baking tray and roll it out thinly so that it is about half a centimeter thick. Cook in the oven at 180 degrees for about 30 minutes until it colours. Turn off the oven, cut the flatbread into slices and turn it over, let it rest in the hot oven for another 10-15 minutes. Consume hot, at room temperature or put it back in the oven 5 minutes before bringing it to the table.

Curiosity

Schiacciatina with vegetables is an ideal recipe for spring picnics. It is a thin focaccia with a crunchy crust on the surface and a soft center thanks to the chickpea flour. The latter adds an interesting protein content to the schiacciatina, thus making it a complete food from a nutritional point of view. This recipe can be enriched with the desired vegetables. I chose the already sweet and delicate courgettes, combined with the intense flavor of the olives and the spring note of rosemary.

These flatbreads can be eaten as they are or they can be filled like a canapé or a sandwich. In this case, for a nutritious, satiating and light meal at the same time you can spread the slices with avocado crushed with a fork or with a cream obtained by blending jarred chickpeas with oil and lemon, add sliced ​​aubergines with lettuce, or spinach and tomato.

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com