Description
Farinata is a traditional Italian chickpea pancake known for its crispy edges and tender center. Made from simple ingredients like chickpea flour, water, olive oil, and optional rosemary and onions, this savory dish is baked to golden perfection and served hot, offering a gluten-free, flavorful snack or light meal.
Ingredients
Main 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
Optional Ingredients
- 1 teaspoon minced fresh rosemary
- 1/2 sweet yellow onion (like Maui or Vidalia), thinly sliced
- Flaky sea salt (for finishing)
- Freshly ground black pepper
Instructions
- Make the batter: Whisk together the chickpea flour and fine sea salt in a large bowl. Gradually pour in the water while whisking constantly to prevent lumps. Set the batter aside to rest for at least 4 hours, whisking occasionally and skimming off any foam that forms on the surface.
- Preheat the oven and skillet: Position one oven rack on the bottom shelf and another on the top shelf. Preheat the oven to its highest setting just below broil. Place a 14-inch pizza pan or cast-iron skillet on the bottom rack to heat for 10 minutes. If using rosemary, stir it into the batter before proceeding.
- Pour the oil: Carefully remove the hot skillet from the oven using oven mitts and place it on a heat-proof surface or the stovetop. Pour in the olive oil and gently swirl the skillet to evenly distribute the oil across the bottom.
- Pour the batter: Using a long wooden spoon held at a 45-degree angle and touching the oil surface, slowly pour the batter over the back of the spoon into the skillet. This technique allows the batter to flow gently and prevents disturbing the layer of oil. Some oil will rise to the top as you pour.
- Coat the batter: Use the wooden spoon to pull or drag the oil on the surface toward the center to cover the batter. The oil may not cover the entire surface, which is acceptable. If using onion slices, scatter them evenly over the batter now.
- Bake, then broil: Carefully return the skillet to the bottom oven rack and bake for 15 to 20 minutes until the farinata is set and begins to turn pale golden on top. Move the skillet to the top rack and turn on the broiler. Broil for 3 to 4 minutes until the surface is golden brown and crispy.
- Finish, slice, and serve: Remove the skillet from the oven and season with flaky sea salt and freshly ground black pepper if desired. Cut the farinata into squares or rectangles using a pizza cutter or knife. Serve hot on a warmed plate for the best experience.
Notes
- Resting the batter for at least 4 hours is crucial as it allows the chickpea flour to hydrate and results in a smoother texture.
- Use a cast-iron skillet or a heavy pizza pan to achieve the best crispy edges and even cooking.
- If you don’t have fresh rosemary, it can be omitted or replaced with dried herbs, though fresh is preferable for authentic flavor.
- Slicing the farinata while hot makes cutting easier; it toughens as it cools.
- This dish is naturally gluten-free and vegan.
- Prep Time: 10 minutes (plus 4 hours resting time)
- Cook Time: 25 minutes (15-20 minutes baking + 3-4 minutes broiling + 2 minutes handling)
- Category: Snack
- Method: Baking
- Cuisine: Italian
