Bread, pizza and focaccia
250 g lentils flour
A few tablespoons of olive oil.
Pour the lentils flour into a large bowl with 600 ml of warm water. Mix carefully with a whisk until a liquid and homogenous batter is obtained.
Add a sprig of rosemary, cover the mixture and let it rest for an hour out of the fridge.
Remove the sprig of rosemary and add 2 or 3 spoons of olive oil and finally salt. Mix carefully. Level a layer of one centimeter in a flat baking tray. Optionally before cooking it’s possible to garnish it with pitted olives and capers.
Bake it in very hot oven for 15 minutes. Serve hot.
According to your taste, sprinkle with fine ground pepper.