📝 About This Recipe
Hailing from the sun-drenched coast of Liguria, Farinata is a masterpiece of Italian street food minimalism, crafted from just four humble ingredients. This ancient, gluten-free flatbread boasts a silky, custard-like interior and a shatteringly crisp, bronzed crust infused with high-quality olive oil. It is a savory, nutty, and deeply satisfying snack that captures the soul of Genoa in every bite.
🥗 Ingredients
The Batter Base
- 300 grams Chickpea flour (sifted to remove lumps)
- 900 ml Water (room temperature)
- 10 grams Fine sea salt (adjust to taste)
- 50 ml Extra virgin olive oil (high quality Ligurian oil preferred)
For the Pan and Baking
- 3-4 tablespoons Extra virgin olive oil (for greasing the pan generously)
Seasoning and Finishing
- 1 teaspoon Black pepper (freshly cracked)
- 1 sprig Fresh rosemary (leaves finely chopped, optional)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Sift the chickpea flour into a large mixing bowl to ensure there are no clumps, which is vital for a smooth texture.
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2
Slowly pour the water into the flour while whisking constantly. Start with a small amount of water to create a thick paste, then gradually thin it out to avoid lumps.
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3
Continue whisking until the batter is perfectly smooth and has the consistency of thin cream.
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4
Cover the bowl with a kitchen towel and let it rest at room temperature for at least 4 hours, though 8 hours or overnight is ideal for the flour to fully hydrate.
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5
After the resting period, use a slotted spoon to skim off any white foam or bubbles that have risen to the surface.
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6
Whisk in the 50ml of extra virgin olive oil and the fine sea salt until fully incorporated into the batter.
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7
Preheat your oven to its highest setting, ideally 475°F to 500°F (250°C). Place a 12-14 inch tinned copper pan or a heavy cast-iron skillet inside to heat up.
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8
Carefully remove the hot pan from the oven and pour in the 3-4 tablespoons of olive oil, swirling to coat the bottom and sides completely.
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9
Pour the chickpea batter into the center of the pan. The batter should be about 1/2 cm (1/4 inch) thick; if it is too thick, it won't get crispy.
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10
Use a wooden spoon to gently swirl the oil from the edges toward the center so it streaks through the batter.
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11
If using rosemary, sprinkle the chopped leaves evenly over the top now.
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12
Place the pan on the bottom rack of the oven for 10 minutes to set the base, then move it to the top rack for another 10-15 minutes.
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13
Bake until the top is a deep golden brown with some darker, scorched patches and the edges are crispy and pulling away from the pan.
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14
Remove from the oven and let it sit for 2-3 minutes to firm up slightly.
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15
Slice into irregular wedges or squares, sprinkle with a generous amount of freshly cracked black pepper, and serve immediately while piping hot.
💡 Chef's Tips
The long resting time is non-negotiable; it allows the chickpea flour to ferment slightly and hydrate, preventing a 'grassy' raw taste. Always skim the foam off the top after resting to ensure the surface of the farinata becomes shiny and crisp rather than dull. Use the heaviest pan you have—cast iron is the best home substitute for the traditional large copper 'testo' pans used in Italy. Ensure your oven is screaming hot before the pan goes in; the thermal shock is what creates the contrast between the creamy center and crunchy exterior.
🍽️ Serving Suggestions
Serve warm in a paper cone for the authentic 'cibo di strada' experience. Pair with a glass of chilled Ligurian Vermentino or a crisp Pigato white wine. Place a slice inside a warm focaccia leaf for a 'carb-on-carb' local favorite known as 'piscialandrea' style. Top with very thinly sliced red onions or lilliput capers before baking for a savory twist. Accompany with a side of soft stracchino cheese or gorgonzola for dipping.