Farinata is chickpea flatbread. All you need to prepare farinata is chickpea flour, water, olive oil, rosemary, salt, and pepper. You can add black olives and/or sun-dried tomatoes if desired. Farinata is crispy on top with rich golden-yellow color. Serve farinata with salad, or soup, or use the farinata as elegant sandwich bread.
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Pour the chickpea flour into a bowl.
Gradually add 2 cups of lukewarm water and whisk until batter is smooth. Add 3 tablespoons of oil into the batter and whisk gently. Add salt and pepper.
Cover the bowl with plastic wrap and set aside for 1 hour. Optional: You can leave the batter overnight in the fridge for extra flavor.
After 1 hour uncover the batter.
Use a small spoon to skim the foam from the top of the batter.
Finely chop the onion. Add the onions to a pan and brown for 5 mins. Cut the black olives in half and set aside. Preheat the oven to 450℉.
Add olive oil (about 2 tablespoons) to a non-stick pan or skillet.
Pour the chickpea batter and add the browned onions and olives. Add in 2 teaspoons of rosemary.
Bake for 20-25 mins. Cook just long enough until the top looks brown and crusty. Brush with extra olive oil if top looks dry. Cut the farinata into wedges and serve warm.
Ingredients
Method
- Pour chickpea flour into a bowl and gradually add water. Whisk gently until the batter is smooth.
- Add salt, pepper, 3 tablespoons of olive oil into the batter.
- Cover the bowl with plastic wrap and set aside for 1 hour. Optional: You can leave the batter overnight in the fridge for extra flavor.
- After 1 hour uncover the batter. Use a small spoon to skim the foam from the top of the batter.
- Finely chop the onion. Add the onions to a pan and brown for 5 mins. Cut the black olives in half and set aside.
- Preheat the oven to 450℉.
- Add olive oil (about 2 tablespoons) to a non-stick pan or skillet. Pour the chickpea batter and add the browned onions and olives. Add in 2 teaspoons of rosemary.
- Bake for 20-25 mins. Cook just long enough until the top looks is brown.
- Brush with extra olive oil if top looks dry. Cut the farinata into wedges and serve warm.