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Rustic farinata with chickpea flour and rosemary

So scrumptious! Light and tasty, it fits everybody, vegan people as well because there are no animal sourced products.
Garbanzo (chickpea) flour, aromatics, extra virgin olive oil, that's everything!
It is a simple recipe. I have always been suspicious of new tastes so, when as an adult, I ate farinata for the first time, I realized that I had missed a lot. Alas!
It makes me recall long summer holidays, the genuine food I used to eat on the beach, the waves of the sea. Sweet memories, my first summer loves- there I kissed a handsome suntanned lifeguard, my first kiss by the sea, the sky was starry-every young girl's romance. Actually, that was the first and the last kiss, because our 'love' lasted until my holiday came to an end!
Let's go back to present time: I must confess that I ate the best farinata ever with my husband, in Albenga, in a tiny restaurant in the historical center of the town. Apart from mine, of course! 
Course Main Course
Cuisine Italian
Keyword farinata, farinata ligure
Prep Time 5 minutes
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Ingredients

  • 2 cups Chickpea (garbanzo) flour (200g)
  • 2 1/2 cups Water (600ml)
  • 1/4 cup Extra virgin olive oil (50g)
  • Fresh chopped rosemary: 2 sprigs or 3 tsp of dried powdered rosemary (you may also replace it with chives, paprika, or dry oregano)
  • Salt and black pepper
Servings 4 people

Instructions

  • In a mixing bowl, whisk together the flour and the water;
  • Let the dough sit in the fridge for about 1 hour. The traditional recipe calls for it to be refrigerated covered in plastic wrap for 4-5 hours; the more it rests, the more the flour is absorbed by the water, and the better it tastes; 
  • Take it out of the fridge and remove the foam, which has come to the surface, with a slotted spoon, and stir it until combined. This step helps the surface get golden brown; 
  • Add the finely chopped rosemary, salt and pepper to the batter; stir it well with a whisk until combined; 
  • Preheat the oven to 400-450°F (220-250°C) and lightly grease a 12-inch (30 cm) sheet pan with oil; 
  • Farinata must be very thin, less than a centimeter (0.39 inch), so use two baking pans or make 2 batches; 
  • Put the baking sheet into the oven for a couple of minutes to warm it up;
  • Then pour the mixture slowly into the pan, place it on the middle rack and bake for 10 minutes. Then place the pan on the upper rack and bake it for another 5 minutes so the surface gets golden and crispy. 
  • Bake it for another 10 minutes with the oven door slightly open to eliminate any moisture.  
  • Sprinkle pepper and coarsely chopped rosemary on the top; you may also season it with a thinly sliced onion to your taste.