Liguria · Italy by Taste

Farinata

Chickpea flour, water and olive oil become a thin bake with golden edges. Plan the batter rest before you begin.

Recipe at a glance

Serves4 as a snack · two 30 cm round metal trays

Prep10 minutes active, plus 4 hours resting

Cook25–30 minutes per tray

SkillRest, stir & bake

Ingredients

200 g chickpea flour
800 ml water
60 ml extra-virgin olive oil: 20 ml in the batter and 20 ml per tray
5 g fine salt
Freshly ground black pepper, optional

Method

Whisk water into chickpea flour gradually until smooth. Cover and rest for 4 hours in the refrigerator. Stir once or twice during the rest.
Heat the oven to 250°C conventional, or its maximum if lower. Use two shallow 30 cm round metal trays rated for that temperature; avoid glass dishes.
Skim away surface foam if present. Stir salt and 20 ml oil into the batter thoroughly. Oil each tray with 20 ml oil. Divide the freshly stirred batter evenly between the trays.
Bake one tray at a time on a lower rack for about 25–30 minutes, until set with golden edges. Move it higher briefly if needed for colour, watching closely; a lower maximum oven temperature may need longer.
Cut and serve warm, with pepper if you like. Stir the remaining batter before pouring the second tray. Keep the layer thin rather than using one small, deep dish.

Ingredient notes

The listed ingredients contain no wheat, milk or egg. Check chickpea-flour labelling, utensils and cross-contact if you need to avoid gluten. Home ovens differ from the very hot ovens of traditional farinata shops.

Italy by Taste home adaptation, guided by regional references. Not kitchen-tested for this edition.