📝 About This Recipe
Originating from the rugged coast of Liguria, Italy, Farinata is a masterpiece of minimalism, transforming humble chickpea flour into a golden, custard-like pancake with shatteringly crisp edges. This ancient gluten-free treasure is seasoned simply with high-quality olive oil, sea salt, and fresh rosemary, offering a nutty, earthy flavor profile that is deeply satisfying. Whether served as a street-food snack or an elegant appetizer, its contrast between the silky interior and the charred, wood-fired-style crust is truly addictive.
🥗 Ingredients
The Batter Base
- 1 1/2 cups Chickpea flour (sifted to remove lumps; also known as gram flour or besan)
- 2 cups Water (lukewarm)
- 3 tablespoons Extra virgin olive oil (high quality for the batter)
- 1 teaspoon Fine sea salt
For the Pan and Flavoring
- 1/4 cup Extra virgin olive oil (for coating the baking pan)
- 1 tablespoon Fresh rosemary (finely chopped)
- 1/2 teaspoon Freshly cracked black pepper (to taste)
- 1 pinch Flaky sea salt (for finishing)
Optional Toppings
- 1/4 piece Red onion (paper-thinly sliced)
- 2 tablespoons Pitted Taggiasca olives (chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the sifted chickpea flour and sea salt together. Slowly pour in the lukewarm water while whisking constantly to prevent any lumps from forming.
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2
Stir in the 3 tablespoons of extra virgin olive oil until the batter is completely smooth and has the consistency of heavy cream.
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3
Cover the bowl with a clean kitchen towel and let it rest at room temperature for at least 4 hours, though 8 to 12 hours is ideal for the flour to fully hydrate and the flavors to develop.
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4
After the resting period, use a spoon to carefully skim off any white foam that has risen to the surface of the batter and discard it.
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5
Place a 12-inch cast-iron skillet or a copper 'testo' pan into the oven and preheat to 475°F (245°C). The pan must be screaming hot before the batter hits it.
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6
Once the oven and pan are fully preheated, carefully remove the hot skillet using heavy-duty oven mitts.
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7
Pour the remaining 1/4 cup of olive oil into the hot skillet, swirling it to ensure the bottom and sides are thoroughly coated.
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8
Give the chickpea batter one final quick stir, then pour it into the center of the hot oil. The oil will rise up the sides and pool on top of the batter; this is exactly what you want for a crispy finish.
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9
Sprinkle the chopped rosemary and (if using) the thinly sliced onions or olives evenly over the top.
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10
Carefully return the skillet to the upper rack of the oven. Bake for 12-15 minutes, or until the edges are dark golden brown and starting to pull away from the sides.
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11
Switch the oven to the broiler setting for the final 2-3 minutes. Watch closely! Broil until the top develops beautiful leopard-like dark brown spots and the surface looks crackly.
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12
Remove from the oven and let it rest in the pan for 5 minutes to set. This makes it easier to slice and ensures the bottom stays crisp.
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13
Slide the Farinata onto a cutting board, sprinkle generously with freshly cracked black pepper and flaky sea salt, and slice into irregular wedges or squares.
💡 Chef's Tips
The long rest is non-negotiable; it breaks down the starches in the chickpeas for a silky texture and prevents a 'beany' raw taste. Always use a heavy pan like cast iron or copper to retain the high heat necessary for that signature bottom crust. If your batter seems too thick after resting, add 1-2 tablespoons of water; it should be thin, almost like a crepe batter. Skimming the foam is crucial—those are impurities that can make the final dish taste bitter or feel grainy. Don't be afraid of the oil! Farinata is essentially fried and baked at the same time; the oil is what creates the legendary texture.
🍽️ Serving Suggestions
Serve warm as an aperitivo alongside a chilled glass of Vermentino or a crisp Rosé. Pair with a plate of salty Prosciutto di Parma and creamy Stracchino cheese. Accompany with a simple salad of wild arugula, shaved parmesan, and a lemon vinaigrette. In French tradition (where it's called Socca), serve it simply in a paper cone with plenty of extra black pepper. Top with a dollop of pesto Genovese for a true double-dose of Ligurian flavor.