Few dishes deliver pure, simple pleasure quite like Farinata—a golden, crisp-edged flatbread from Italy’s Ligurian coast that’s as easy to make as it is irresistible. Crafted from just chickpea flour, water, olive oil, and salt, this naturally gluten-free classic transforms humble ingredients into something truly special: a savory, custardy pancake with a delicate, nutty flavor and a satisfyingly crisp crust.
Farinata is beloved as a street food in Genoa and beyond, often sliced into wedges and enjoyed hot from the oven. It’s endlessly versatile: serve it plain, sprinkle with black pepper and rosemary, or top with your favorite crostini-style ingredients—think caramelized onions, olives, or fresh herbs. Whether as an appetizer, a side, or the star of your table, Farinata’s rustic charm and simplicity are sure to win you over, just as it has for generations of Italian cooks!
Farinata (a classic Italian flatbread)
Ingredients
- 1 cup (150g) chickpea flour
- 1 1/2 cups (360g) plain water
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil (plus more for the pan)
Instructions
- Tip the chickpea flour into a medium bowl. While whisking constantly, gradually add the water. Then whisk in the salt and the olive oil. Cover and refrigerate for at least 4 hours, or overnight.
- When you are ready to bake, preheat the oven to 480°F (250°C). Pour 2 tablespoons of extra-virgin olive oil into a 12-inch-diameter pizza pan, and use a brush to spread the oil all over the bottom and up the shallow sides of the pan. Whisk up the chilled chickpea batter, and then pour it into the pan. Use a wooden spoon or spatula to briefly mix the batter with the oil you've just added.
- Bake until the Farinata browns lightly on the top, and it pulls away from sides of the pan -- usually 20 minutes. Slide the bread onto a cutting board, and slice it into 8 wedges. Serve hot, warm, or even cold!
Leave a Reply