Farinata is one of those recipes that proves just how far great ingredients can take you. It’s made with 4 ingredients only: chickpea flour, water, extra virgin olive oil, and salt—maybe a little rosemary if you’re feeling fancy. With a recipe this simple, every ingredient needs to pull its weight. That’s why we start with organic dried chickpeas from Bio Alberti and grind them fresh at home. Their naturally sweet, earthy flavor comes through loud and clear when you mill them into flour yourself. Got a high-powered blender? You’re in business.
For the olive oil, we reach for something with elegance and depth—Quinta Luna from Frantoio Gaudenzi or Buon Olio from Frantoio Benza both shine here.
Slice it up and serve farinata warm or at room temp. It’s perfect picnic fare, an easy aperitivo win, and happens to be naturally vegan and gluten-free.
Ingredients
TIME: 20 minutes active time, plus 4 hours of soaking
SERVES: 4-6
- Dried Bio Alberti Chickpeas, 2oog
- Water, 600ml
- Extra virgin olive oil, 4 tbsp, divided
- Fine sea salt, 1 tsp
- Fresh rosemary, 1 tbsp, chopped (optional)
Preparation
- Sort through the chickpeas to make sure there aren’t any rocks or other debris. Put them in the blender and grind for 3-5 minutes, until very fine. You want something resembling sand. Sift into a large bowl, re-blending any larger pieces if necessary.
- Gradually add the water to the chickpea flour, whisking continuously. Set the mixture aside for at least 4 hours (and up to 6), giving it a quick whisk every so often, and skimming away any foam that rises to the surface.
- Preheat the oven to 450°F / 230°C. Place one rack at the very bottom of the oven, and the second one near the broiler. Put a 12-inch cast iron pan or similar in the oven to preheat as well.
- When the oven has come to temperature, mix 2 tablespoons of extra virgin olive oil and the fine sea salt into the chickpea flour mixture.
- Carefully remove the cast iron pan from the oven and drizzle in the remaining 2 tablespoons of oil, swirling to coat the pan. Pour in the batter and sprinkle the fresh chopped rosemary over the top (if using). Bake on the bottom rack of the oven for 7 minutes, then turn on the broiler and cook a further 2-3 minutes or so until browned and set.
- Remove from the oven and allow to cool before slicing and serving.
