Rating: 5 stars
5084 Ratings
  • 5 star values: 5084
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5,084 Ratings

Farinata is a thin chickpea cake typically cooked in a wood-burning oven. In Liguria, bakeshops put signs in their windows announcing the time that the farinata will be ready, and customers line up to buy it. It's a perfect snack when eaten like a piece of pizza on waxed butcher paper. More Italian Dishes

Michela Larson
September 2007

Gallery

Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour the water into a bowl. Slowly whisk in the chickpea flour until smooth. Let stand at room temperature for 2 hours.

    Advertisement
  • Preheat the oven to 500°. Skim any foam off the batter. Stir in the salt, rosemary and 1/4 cup plus 2 tablespoons of the oil.

  • Heat two 10-inch cast-iron skillets in the oven for 10 minutes. Carefully add 2 tablespoons of the oil to each skillet, swirling to coat. Divide the batter between the skillets; it should be less than 1/2 inch thick. Bake for 25 to 30 minutes, until crisp around the edges. Slide the farinata onto a board; cut into wedges. Sprinkle with pepper; serve.

Advertisement