Vegan Chickpea Focaccia with Rosemary and Cherry Tomatoes

Chickpea focaccia has its roots in the historic Genoese farinata, a baked flatbread whose origins date back to the 13th century in the Liguria region.

According to a popular legend, after a storm at sea soaked the cargo of chickpea flour, sailors took advantage of the sun to dry it and cook it, accidentally giving rise to this dish.

During World War II, its wheat-free version took on special prominence in rural communities in southern France and Italy, where restrictions and rationing forced the recovery of legumes as a food staple.

With the rise of the gluten-free movement in recent decades, this preparation has experienced a gourmet rebirth, especially in markets in Nice, Genoa, and some bohemian neighborhoods of Marseille.