Farinata is a delicious savory Italian flatbread made with chickpea flour. There are many regional specialty foods in Italy. Farinata is from the region of Liguria. The ingredients are simple and you will be surprised by the complex flavor of this savory snack. Everyone loves it and it is very easy to make. Just keep in mind the batter used for this recipe needs to rest for two hours before baking. Everything else comes together very quickly.
Here is what you are going to need:
1 ½ cups chickpea or garbanzo bean flour. It’s the same thing.
2 cups water
¼ cup olive oil (plus some to coat the cast iron skillet)
½ teaspoon kosher salt
1T chopped fresh rosemary (optional)
Freshly ground pepper as a finish (optional)
Cast iron skillet –the one I use is 12”diameter
To get started simply whisk the 2 cups of water and chickpea flour in a bowl until the batter is smooth. Cover and set aside for two hours.
After the batter has rested, preheat the oven to 500 degrees. You will need to put the cast iron skillet in the oven to preheat as well. Don't add any oil to the pan yet.
While waiting for the oven to heat, skim the bubbles off the surface of the batter with a spoon and discard.
Add the olive oil, rosemary and salt to the batter and mix well.
Next add olive oil into the skillet. I would say another ¼ cup or even a bit more. You want the pan really coated.
I like to open the oven door and pull out the rack far enough where I can pour the oil directly into the skillet. Then pour the batter directly into the skillet as well. The batter is very thin and there is no scraping the bowl which makes pouring easy.. You can take the skillet out of the oven as well. It is just a preference on how you would like to handle this part. You must be very careful. 500 degrees is very hot and please pay close attention so that you don’t burn yourself.
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 it 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 into wedges or anyway you like. Serve while it is still warm.