World Flavors Cookbook

Farinata

Genoa's beloved chickpea flatbread — crispy on the edges, custardy in the center, baked in a blazing hot oven.

Cuisine: Italy

Ingredients

• 300g chickpea flour (farina di ceci)
• 900ml water
• 100ml olive oil
• 1 tsp salt
• Fresh rosemary (optional)
• Black pepper

Instructions

1. Whisk chickpea flour into water until smooth.
2. Add olive oil and salt. Rest the batter at least 1 hour (or overnight).
3. Skim foam from the surface.
4. Pour into a very hot, well-oiled 32cm round baking pan.
5. Bake at maximum oven heat (250C+) for 20-25 minutes until deeply golden and set.
6. Serve with black pepper and rosemary.