Delicious and Traditional Italian Farinata Recipe

Ingredients

1 cup chickpea flour
1 1/2 cups lukewarm water
1 teaspoon sea salt
1/2 teaspoon black pepper
5 tablespoons extra virgin olive oil, divided
1 sprig of fresh rosemary, finely chopped

Steps and instructions

In a bowl, mix chickpea flour with salt and pepper.
Gradually add the water, while whisking, to prevent lumps.
Stir in 2 tablespoons of the olive oil.
Cover the bowl and let the batter sit at room temperature for at least 2 hours, or up to 12 hours. The batter will thicken as it sits.
Preheat the oven to 450 degrees F (230 degrees C). If you have a pizza stone, put it in the oven to preheat as well.
Pour 2 tablespoons of olive oil into a 12-inch ovenproof skillet and swirl to coat the bottom and sides of the pan.
Heat the skillet in the oven for a few minutes until the oil is hot.
Stir the batter once more, then pour it into the hot skillet. Sprinkle the top with chopped rosemary.
Bake in the preheated oven until the farinata is crispy on the edges and just set in the middle, about 15 to 20 minutes.
Remove the farinata from the oven and let it cool for a few minutes. Cut it into wedges and drizzle with the remaining tablespoon of olive oil before serving.

Tools for making

Mixing Bowl - A bowl to mix the chickpea flour, water, and other ingredients.
Whisk - To mix the chickpea flour and water, ensuring there are no lumps.
Ovenproof Skillet - A 12-inch skillet that can be used in the oven to bake the farinata.
Pizza Stone - Optional, but if available, it can be preheated in the oven and used to achieve a crispier farinata crust.
Measuring Cups - To accurately measure the chickpea flour and water.
Measuring Spoons - To measure the salt, black pepper, and olive oil.

Recipe variations

Adding toppings such as caramelized onions, grated cheese, or sliced cherry tomatoes before baking.
Using different herbs or spices to flavor the batter, such as thyme, oregano, or paprika.
Experimenting with different flours, such as whole wheat flour or cornmeal, to give the farinata a unique texture and taste.
Making a gluten-free version by using a gluten-free flour blend or almond flour instead of chickpea flour.
Creating a vegan version by replacing the water with vegetable broth and using a plant-based oil instead of olive oil.
Adding cooked vegetables or sautéed mushrooms to the batter for added flavor and texture.
Making a spicy version by adding chili flakes or cayenne pepper to the batter.

Recipe overview

Farinata, also known as socca in France, is a simple, savory flatbread made with chickpea flour. Originally from Genoa, Italy, this delicious dish has been enjoyed for centuries in various forms across the Mediterranean. This recipe for farinata calls for just a few basic ingredients: chickpea flour, water, salt, pepper, olive oil, and a touch of fresh rosemary for garnish. The process is straightforward - create a batter, let it rest, bake in a hot oven, and then enjoy warm from the pan. The result is a crisp, golden exterior and a soft, creamy interior with a rich, slightly nutty flavor. Perfect as a snack, appetizer, or accompaniment to a salad or soup. This recipe is also naturally gluten-free and vegan. Expect to spend around 15-20 minutes on prep and about 20 minutes for cooking. Enjoy!

Common questions

Can I use a different flour instead of chickpea flour?
Yes, you can use other flours, but it may alter the taste and texture of the farinata. Chickpea flour is traditionally used for its unique flavor and protein content.
Can I make the batter ahead of time?
Yes, you can prepare the batter in advance. Let it sit at room temperature for 2 to 12 hours before using.
Do I need a pizza stone to make this recipe?
No, a pizza stone is not required. You can use an ovenproof skillet or a baking dish instead.
Can I add other toppings to the farinata?
Absolutely! While the traditional recipe calls for rosemary as a topping, you can experiment with other herbs, cheeses, or vegetables to customize the flavors.
Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary as a substitute. However, the flavor may be slightly different compared to fresh rosemary.

Serving dishes and utensils

Mixing Bowl - A medium-sized bowl for mixing the chickpea flour batter.
Whisk - A utensil used for whisking the batter and ensuring it is well combined.
Ovenproof Skillet - A 12-inch skillet that can be used in the oven for baking the farinata.
Pizza Stone - Optional, but using a pizza stone can help achieve a crispier texture for the farinata.
Knife - For cutting the farinata into wedges before serving.
Drizzle Bottle - A small bottle that can be used to drizzle the remaining olive oil over the farinata.

Origin stories

Farinata, known also as "cecina" or "torta di ceci," is a traditional Italian dish that hails from the Liguria region, specifically Genoa. The tale goes that it was invented by accident in 1284, when Genoese ships returning from battle were hit by a storm. Barrels of chickpea flour and olive oil were overturned and mixed with sea water, creating a sort of mush. In their desperation, the sailors ate this mixture and discovered it wasn't half bad. Once they returned home, they perfected the recipe by cooking it in the oven, and thus farinata was born. It's a fine example of Italian resourcefulness and creativity in the face of adversity - making something delicious out of a mishap.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.