Description
Farinata is a classic Italian chickpea pancake with a crisp exterior and tender, savory center, enhanced with olive oil and optional herbs or onions.
Ingredients
- 2 scant cups chickpea flour
- 1 teaspoon fine sea salt
- 2 1/2 cups water (at room temperature)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon minced fresh rosemary (optional)
- 1/2 sweet yellow onion, thinly sliced (optional)
- Flaky sea salt
- Freshly ground black pepper (optional)
Instructions
- Whisk together the chickpea flour and fine sea salt in a large bowl. Slowly pour in the water, whisking constantly to avoid lumps. Let the batter rest for at least 4 hours, whisking occasionally and skimming off any foam.
- Preheat the oven to its highest setting just below broil. Place a 14-inch pizza pan or cast-iron skillet on the bottom rack and heat for 10 minutes. Stir rosemary into the batter if using, then whisk again.
- Carefully remove the hot skillet and pour in the olive oil, swirling to coat the surface.
- Hold a spoon at an angle over the skillet and slowly pour the batter over the back of the spoon so it spreads gently without disturbing the oil.
- Use the spoon to lightly pull oil across the surface of the batter. Scatter sliced onion on top if using.
- Return the skillet to the oven and bake for 15 to 20 minutes until set and lightly golden. Move to the top rack and broil for 3 to 4 minutes until golden-brown.
- Remove from the oven, sprinkle with flaky salt and pepper if desired, slice into pieces, and serve hot.
Notes
- Allowing the batter to rest improves texture and digestibility.
- Use a well-heated pan to achieve a crispy bottom.
- Customize with herbs like thyme or toppings like olives.
- Best served fresh but can be reheated in the oven to restore crispness.
- Prep Time: 4 hours
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
