📝 About This Recipe
Hailing from the coastal regions of Liguria and Tuscany, this ancient Italian classic—known as Farinata or Cecina—is a masterclass in culinary alchemy. With just three humble ingredients, you transform chickpea flour into a custard-like interior protected by a shattered-glass, lacy gold crust. It is naturally gluten-free, vegan, and carries a nutty, smoky depth that is absolutely irresistible when pulled fresh from a scorching oven.
🥗 Ingredients
The Batter Base
- 1 1/2 cups Chickpea flour (sifted to remove lumps)
- 2 1/4 cups Water (room temperature)
- 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 pan)
- 1 sprig Fresh rosemary (leaves stripped and roughly chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted chickpea flour and fine sea salt until well combined.
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2
Slowly pour in the water while whisking constantly. Aim for a completely smooth, thin consistency similar to heavy cream, ensuring no dry clumps remain.
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3
Whisk in 3 tablespoons of extra-virgin olive oil. Cover the bowl with a clean kitchen towel and let it rest at room temperature for at least 4 hours, or up to 10 hours for the best texture.
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4
After resting, you will notice a thin layer of foam on the surface. Use a slotted spoon to carefully skim off and discard this foam; this ensures a clear, crisp finish.
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5
Place a 12-inch cast-iron skillet or a traditional copper farinata pan into the oven and preheat to 500°F (260°C). The pan must be screaming hot.
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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 1/4 cup of olive oil into the hot pan, swirling it to coat the bottom and slightly up the sides. The oil should shimmer and almost smoke.
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8
Give the chickpea batter one last gentle stir, then pour it into the center of the pan. The oil will rush to the edges and pool slightly on top—this is exactly what creates the crispy crust.
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9
Sprinkle the chopped rosemary and half of the cracked black pepper over the surface of the batter.
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10
Carefully return the skillet to the top rack of the oven. Bake for 10-12 minutes 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! The top should develop beautiful charred leopard spots and a crackly texture.
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12
Remove from the oven and let it rest in the pan for 5 minutes to firm up. Slide a spatula underneath to loosen it, then slide the whole disc onto a cutting board.
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13
Slice into irregular wedges or squares, sprinkle with flaky sea salt and the remaining black pepper, and serve immediately while piping hot.
💡 Chef's Tips
Don't skip the resting period; it allows the flour to fully hydrate, which prevents a 'chalky' taste. Always use a heavy pan like cast iron to retain the high heat necessary for a charred bottom. If your batter looks too thick after resting, add a tablespoon of water; it should be very fluid. Make sure your olive oil is fresh, as it provides a significant portion of the final flavor profile. Avoid using a non-stick pan, as they aren't designed for the extreme temperatures required for this recipe.
🍽️ Serving Suggestions
Serve as an appetizer with a chilled glass of Vermentino or a dry Rosé. Pair with a side of marinated olives, artichoke hearts, and soft goat cheese. Layer a wedge inside a focaccia sandwich with mortadella for a traditional '5 e 5' style meal. Top with a simple salad of wild arugula, lemon juice, and shaved Parmesan cheese. Enjoy alongside a bowl of hearty vegetable minestrone soup.