Chick Pea Focaccia

1½ cups Besan (chick pea) flour

1 cup cold water

1 tbsp. olive oil

½ tsp. celtic sea salt

½ tsp. finely chopped fresh rosemary

1½ tsp. finely chopped fresh rosemary

Smoked Paprika as desired

Mix flour and water until smooth. Add oil, salt and ½ tsp. finely chopped rosemary. Let rest covered for 1 hour.

Heat oven to 220°C.

Pour mixture into small pizza or cookie tray.

Press rosemary into the surface before baking.

Place in oven for 10-20 minutes or until surface is coloured.

Remove, sprinkle with smoked paprika, cut into wedges.

Serves 4.