Farinata

Farinata is a thin, savory chickpea pancake with a custardy center and crisp, golden edges. Fragrant rosemary and fruity olive oil give it a rustic, deeply satisfying flavor despite its very simple ingredients.

Nutrition · per serving

389kcal

12.5gProtein

36.6gCarbs

21.2gFat

8.6gFiber

2 servings

Ingredients

6 items

Batter

chickpea flour120 g

water360 ml

fine salt4 g

black pepper1 g

Pan and topping

extra-virgin olive oil30 ml

fresh rosemary4 g

Tips

•For the best texture, use a very hot pan and do not skimp on the olive oil; this helps create the crisp, lacy edge typical of good farinata.
•A traditional farinata batter is often rested longer, but this shortened method still works well for a 30-minute schedule.
•If you do not have cast iron, use a heavy metal ovenproof skillet or a small preheated baking tray.
•Serve with a simple green salad or alongside grilled vegetables.

Steps

1
Preheat the oven to 250°C with a 24 cm cast-iron skillet or heavy ovenproof pan inside so the pan gets thoroughly hot. Finely chop the rosemary leaves and set aside.
4 g fresh rosemary
2
In a bowl, whisk the chickpea flour with the water until completely smooth, then whisk in the salt and black pepper. Let the batter stand for 10 minutes; this short rest helps the flour hydrate and reduces any raw, beany taste. Skim off any foam from the surface if present.
120 g chickpea flour360 ml water4 g fine salt1 g black pepper
3
Carefully remove the hot pan from the oven. Add the olive oil and swirl to coat the base and sides generously; the oil should shimmer. Pour in the batter and sprinkle the chopped rosemary evenly over the top.
30 ml extra-virgin olive oil4 g fresh rosemary120 g chickpea flour360 ml water4 g fine salt1 g black pepper
4
Bake on the top rack for 14-16 minutes, until the farinata is set, lightly puffed in places, and deeply golden at the edges. If needed, switch to grill/broil for 1-2 minutes at the end to develop the characteristic browned spots; watch closely so it does not burn.
5
Remove from the oven and rest for 2 minutes so it firms slightly and releases more easily from the pan. Slice and serve hot or warm with an extra grind of black pepper if you like.

Origin & History

Farinata is a classic Ligurian street food, especially associated with Genoa, made from chickpea flour, water, olive oil, and salt. Variations of this humble baked flatbread exist across the Mediterranean, reflecting the long history of chickpea cookery in coastal trading regions.

italian ligurian chickpea vegan baked beginner

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Steps

Preheat the oven to 250°C with a 24 cm cast-iron skillet or heavy ovenproof pan inside so the pan gets thoroughly hot. Finely chop the rosemary leaves and set aside.

4 g fresh rosemary

In a bowl, whisk the chickpea flour with the water until completely smooth, then whisk in the salt and black pepper. Let the batter stand for 10 minutes; this short rest helps the flour hydrate and reduces any raw, beany taste. Skim off any foam from the surface if present.

120 g chickpea flour360 ml water4 g fine salt1 g black pepper

Carefully remove the hot pan from the oven. Add the olive oil and swirl to coat the base and sides generously; the oil should shimmer. Pour in the batter and sprinkle the chopped rosemary evenly over the top.

30 ml extra-virgin olive oil4 g fresh rosemary120 g chickpea flour360 ml water4 g fine salt1 g black pepper

Bake on the top rack for 14-16 minutes, until the farinata is set, lightly puffed in places, and deeply golden at the edges. If needed, switch to grill/broil for 1-2 minutes at the end to develop the characteristic browned spots; watch closely so it does not burn.

Remove from the oven and rest for 2 minutes so it firms slightly and releases more easily from the pan. Slice and serve hot or warm with an extra grind of black pepper if you like.