Description
Farinata is a delicious and savory snack made with chickpea flour. It’s fun to make for friends because it’s something different and often, they’ve never heard of it, let alone tried it.
Ingredients
1 1/2 cups chickpea (garbanzo bean) flour
2 cups water
5 tablespoons olive oil (2 T to use in the batter, 3 T for the cast iron skillet)
2 tablespoons fresh rosemary, finely chopped
1/2 teaspoon salt, plus more to taste sprinkled on top after the farinata has been baked
freshly ground pepper as a finish (optional)
Instructions
- Whisk the water and chickpea flour in a bowl until the batter is smooth. Skim off any bubbles on the surface and discard. Cover and set aside for 2 hours.
- Once the batter has rested, preheat the oven to 500 degrees and place the empty cast iron skillet in the oven
- Once the oven has reached 500 degrees, add 2 T olive oil, rosemary and salt to the batter and mix well with a whisk, the batter will be thin.
- Open the oven door using protective oven mitts, slowly pull out the oven rack (the skillet is on it so be very careful not to burn yourself) and pull the rack out far enough out to add 3T of olive oil into the skillet, it will quickly sizzle and disperse on the bottom of the hot pan
- Pour the farinata batter directly into the skillet over the hot olive oil, carefully slide the rack back in and close the oven door.
- Bake the farinata mixture for approximately 20-25 minutes or until it starts turning golden brown and pulls away from the edges a bit
- Once the farinata is done, take the skillet out of the oven, run a spatula around the edges and underneath to loosen, and slide the farinata onto a cutting board.
- Cut the farinata into wedges and serve while still warm with a sprinkle of salt
Notes
Thinly sliced red onion is a delicious topping option. It’s baked right into the farinata. After adding the olive oil to the hot skillet, add the onion and pour the batter over the top to bake.
Additional herb options:
- sage
- zataar
- oregano
- cumin
A 12 inch skillet works well for this recipe. If you don’t have one, use a metal rimmed baking pan.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Cuisine: Italian
Keywords: farinata, socca, chickpea flour flatbread, cecina, torta di ceci,