Farinata is a traditional Italian chickpea flatbread from Liguria, made with chickpea flour, water, olive oil and salt. It has a crispy golden exterior with a soft, creamy center and a delicious nutty flavor. This naturally gluten-free dish is perfect as a snack, appetizer or side dish.
Whisk chickpea flour and water until smooth and lump-free.
Cover and let the batter rest for 2–4 hours.
Stir in salt and olive oil.
Preheat the oven to a high temperature and place an oven-safe baking pan inside.
Carefully add olive oil to the hot pan and pour in the chickpea batter.
Bake until the top is golden brown and crispy around the edges.
Sprinkle with black pepper and fresh rosemary.
Slice and serve warm.
Chickpea flour – 1 cup
Water – 1½ cups
Olive oil – 3 tbsp
Black pepper – ¼ tsp
Fresh rosemary – 1 tsp
Onion, thinly sliced – ½ small
Salt – ½ tsp
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