How to Make Farinata
How to Make Farinata showcases a rustic chickpea-flour flatbread with a bronzed, crackly edge and a soft, almost custardy middle. Baked in ripping heat with olive oil and a hint of rosemary, it’s aromatic, savory, and perfect for slicing into wedges as a starter, side, or snack with a grind of black pepper.
- Prep10 mins
- Cook25 mins
- Serves6
- DifficultyEasy
- 1
Whisk lukewarm water and garbanzo flour in a large bowl until smooth. Cover the bowl with plastic wrap or a plate and let it sit at room temperature for 2 hours. Skim off as much foam as you can from the top of the batter. Whisk 3 tablespoons olive oil, kosher salt, and rosemary into the batter until well combined.
- 2
Preheat the oven to 500 degrees F (260 degrees C).
- 3
Heat a 10-inch cast iron skillet over high heat until it is smoking hot. Pour the remaining 2 tablespoons olive oil into the skillet and swirl to coat the bottom. Keep heating until the oil shimmers and a wisp of smoke rises from the oil.
- 4
Quickly pour the batter into the hot oil; carefully move the skillet to the preheated oven.
- 5
Bake in the preheated oven until the pancake is browned and crusty, 25 to 30 minutes. Move the pancake immediately to a plate and cut into wedges. Garnish with freshly ground black pepper and serve hot.
- Calories 259.43 kcal Moderate
- Protein 6.47 g Moderate
- Carbs 30.82 g Moderate
- Total Fat 12.52 g Moderate
- Saturated Fat 1.51 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 24.69 mg Low Source
- Fiber 8.24 g Good Source
- Sugar 4.66 g Moderate
- Added Sugar 3.32 g Moderate
- Calcium 44.43 mg Low Source
- Iron 2.62 mg Moderate
- Potassium 479.75 mg Moderate
- Vitamin A 1.57 mcg_rae Low Source
- Vitamin C 0.03 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.