Usually, farinata would be baked in a hot pizza oven. To replicate it at home, most recipes will ask you to crank up the oven to the highest temperature and finish the farinata under the grill. I usually just bake it in the oven until set and then serve it upside down, showing off the beautifully golden & crispy base, with a drizzle of extra-virgin olive oil and a sprinkle of flakey sea salt and black pepper.
Ingredients
-
100g dried chickpeas
-
60g olive oil
-
5g rosemary
-
Flakey salt
-
Black pepper
Method
Soak the chickpeas overnight in 3x the amount of water.
The next day, drain the chickpeas and pulse them in a food processor (I used my Vitamix) to break down slightly. Then add 220 ml of water and blend until smooth. Pour the mixture into a bowl, mix in half of the olive oil and let it sit for around 2 hours (or up to 12).
Half an hour before the batter has rested long enough, pick the rosemary leaves and finely chop them. Preheat the oven along with a large non-stick frying pan to 220°C. When the batter is ready, add the rosemary to the bowl along with 1/2 tsp salt.
Remove the pan from the oven and drizzle in the remaining olive oil. Slowly pour in the batter and twirl and shake the pan to evenly spread it out. Then place the pan back in the oven and bake the farinata for 25 minutes (a chopstick should come out clean). With this method, the bottom tends to be crispier and more golden, so I usually flip the farinata by placing a plate on top and turning the pan upside down. Drizzle with extra-virgin olive oil and sprinkle with flakey sea salt and freshly ground pepper. Serve warm.
Farinata
Ingredients
- 100 g dried chickpeas
- 60 g olive oil
- 5 g rosemary
- flakey salt
- black pepper
Instructions
- Soak the chickpeas overnight in 3x the amount of water.
- The next day, drain the chickpeas and pulse them in a food processor (I used my Vitamix) to break down slightly. Then add 220 ml of water and blend until smooth. Pour the mixture into a bowl, mix in half of the olive oil and let it sit for around 2 hours (or up to 12).
- Half an hour before the batter has rested long enough, pick the rosemary leaves and finely chop them. Pre-heat the oven along with a large non-stick frying pan to 220°C. When the batter is ready, add the rosemary to the bowl along with 1/2 tsp salt.
- Remove the pan from the oven and drizzle in the remaining olive oil. Slowly pour in the batter and twirl and shake the pan to evenly spread it out. Then place the pan back in the oven and bake the farinata for 25 minutes (a chopstick should come out clean). With this method, the bottom tends to be crispier and more golden, so I usually flip the farinata by placing a plate on top and turning the pan upside down. Drizzle with extra-virgin olive oil and sprinkle with flakey sea salt and freshly ground pepper. Serve warm.
What would you generally serve this with?
It’s a traditional Tuscan street food snack just like that. In Livorno, where it’s called torta di ceci, it’s served between a sandwich, optionally with a few slices of grilled aubergine. But you can also just serve it alongside a green salad or some stewed aubergines.