Farinata (Italian Chickpea Pancake) Recipe
Farinata is a traditional Italian chickpea pancake known for its crispy edges and tender center, made from a simple batter of chickpea flour, water, olive oil, and sea salt. This gluten-free savory pancake is enhanced with optional fresh rosemary and sweet yellow onions, baked to golden perfection using a hot cast-iron skillet or pizza pan in the oven and finished under the broiler for a beautifully browned surface.
- Prep Time: 10 minutes plus at least 4 hours resting time
- Cook Time: 20 to 24 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 to 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Batter Ingredients
- 2 scant cups chickpea flour
- 1 teaspoon fine sea salt
- 2 1/2 cups water, at room temperature
- 1/4 cup extra-virgin olive oil
- 1 teaspoon minced fresh rosemary (optional)
Toppings (Optional)
- 1/2 sweet yellow onion (like Maui or Vidalia), thinly sliced
- Flaky sea salt
- Freshly ground black pepper (optional)
Instructions
- Make the batter: Whisk together the chickpea flour and fine sea salt in a large bowl. Slowly pour in the water, whisking constantly to avoid lumps. Set the batter aside to rest for at least 4 hours, whisking periodically and scooping off any foam that forms on top.
- Preheat oven and skillet: Arrange two oven racks—one on the bottom shelf and one on the top shelf. Preheat the oven to its highest temperature just below broil. Place a 14-inch pizza pan or cast-iron skillet on the bottom rack to heat for 10 minutes. If using rosemary, stir it into the batter or give the batter a final whisk if not using.
- Pour the oil: Wearing oven mitts, carefully remove the hot skillet and place it on a heatproof surface or stovetop. Pour in the olive oil and gently swirl the skillet to spread the oil evenly.
- Pour the batter: Hold a long-handled wooden spoon at a 45-degree angle just touching the oil’s surface. Slowly pour the batter over the back of the spoon in a steady stream to avoid disturbing the oil. Some oil will rise to the surface of the batter.
- Coat the batter with oil: Using the spoon, drag the oil pooling on the surface towards the center to coat the batter evenly. Scatter the thinly sliced onions over the top if using.
- Bake then broil: Return the skillet carefully to the bottom oven rack without sloshing the batter. Bake for 15-20 minutes until the farinata is set and pale golden. Move the skillet to the top rack and broil for 3-4 minutes until the top is golden brown.
- Finish and serve: Remove the skillet and sprinkle with flaky sea salt and freshly ground black pepper if desired. Cut the farinata into squares or rectangles with a pizza wheel or knife and serve warm.
Notes
- Arrange the oven racks prior to preheating for optimal cooking.
- Use a shallow 14-inch skillet or two shallow 9-inch skillets; a deep pan will prevent proper browning.
- The batter can be made up to 2 days in advance: rest at room temperature then refrigerate in a sealed container. Bring back to room temperature and whisk before baking.
- For authentic Mediterranean flavor, use quality extra-virgin olive oil and fresh ingredients.
