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.
Farinata (Italian Flat Bread)
Ingredients
- 1¾ cups chickpea flour
- 2 cups water
- 2 teaspoons rosemary
- 1 tablespoon salt
- 1 tablespoon black pepper
- 5 tablespoons olive oil optional: you can also use avocado oil
- ½ yellow onion (thinly sliced)
- ¼ cup black olives optional add-ons: sun-dried tomatoes
Instructions
- 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.
