📝 About This Recipe
Hailing from the coastal streets of Genoa, this ancient Italian treasure is a masterclass in simplicity and texture. Made with just four primary ingredients, the Farinata transforms humble chickpea flour into a custard-like interior with a crisp, lace-like golden crust. Naturally gluten-free and vegan, it offers a deeply savory, nutty profile that has satisfied Mediterranean palates for centuries.
🥗 Ingredients
The Batter Base
- 300 grams Chickpea flour (sifted to remove lumps)
- 900 ml Water (lukewarm)
- 1.5 teaspoons Fine sea salt
- 50 ml Extra virgin olive oil (high quality, for the batter)
For the Pan and Flavor
- 4-5 tablespoons Extra virgin olive oil (for coating the baking pan)
- 2 sprigs Fresh rosemary (leaves stripped and roughly chopped)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Flaky sea salt (for finishing)
Optional Toppings
- 1/4 Red onion (paper-thinly sliced)
- 10-12 pieces Taggiasca olives (pitted and halved)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk the sifted chickpea flour with the fine sea salt to combine.
-
2
Slowly pour the lukewarm water into the flour while whisking constantly. Aim for a very thin, crepe-like consistency without any lumps.
-
3
Cover the bowl with a clean kitchen towel and let it rest at room temperature for at least 4 hours, though 8-12 hours is ideal for the best texture and digestibility.
-
4
After resting, use a slotted spoon to skim off any white foam that has risen to the surface of the batter.
-
5
Stir the 50ml of extra virgin olive oil directly into the batter until fully incorporated.
-
6
Preheat your oven to its highest setting, typically 475°F to 500°F (245°C-260°C). Place a 12-inch cast-iron skillet or a traditional copper 'testo' pan inside to get screaming hot.
-
7
Carefully remove the hot pan from the oven using heavy-duty mitts. Pour the remaining 4-5 tablespoons of olive oil into the pan, swirling to coat the bottom and sides completely.
-
8
Give the batter one final stir and pour it into the hot pan. The oil should rise up the sides and slightly over the edges of the batter.
-
9
Sprinkle the chopped rosemary and, if using, the thinly sliced onions and olives over the top.
-
10
Place the pan back into the oven on the highest rack. Bake for 10-12 minutes.
-
11
Switch the oven to the broiler setting for the final 3-5 minutes. Watch closely! You want the top to develop dark brown, charred spots and a crispy texture.
-
12
Remove from the oven when the edges are pulling away from the pan and the center is set but slightly soft.
-
13
Let it rest in the pan for 5 minutes to firm up, then sprinkle with plenty of freshly cracked black pepper and flaky sea salt.
-
14
Slice into irregular wedges or squares and serve immediately while hot and crisp.
💡 Chef's Tips
The long resting time is non-negotiable; it allows the flour to fully hydrate and prevents a 'grassy' raw bean taste. Skimming the foam off the top is essential for a smooth, custard-like interior. Always preheat your pan; the thermal shock creates that signature bottom crust and prevents sticking. If you don't have a cast-iron skillet, use a heavy baking sheet, but ensure the batter is no more than 1/2 inch thick. Store leftovers in an airtight container and reheat in a dry pan to restore the crunch—never microwave it.
🍽️ Serving Suggestions
Serve as an aperitivo alongside a crisp glass of Vermentino or chilled Rosé. Pair with a platter of Prosciutto di Parma, soft Gorgonzola, and honey-drizzled figs. Serve as a side to a bright arugula salad with lemon vinaigrette to cut through the richness. Top with a dollop of stracciatella cheese or pesto genovese for a decadent twist. Enjoy simply as a street-style snack wrapped in parchment paper.