Italian Chickpea Farinata
March 26, 2019
This recipe showcases the amazing flavour of our freshly milled Flourist Kabuli Chickpea Flour and is a perfect appetizer for a dinner party; leftovers make a tasty addition to a satisfying lunch. We recommend not skipping the rosemary, it's so good here. The recipe calls for a cast iron skillet, however any baking tray or oven-proof pan of a similar size would work.
In a mixing bowl, combine chickpea flour and salt. Gradually add water, whisking constantly, until a smooth batter forms. Let stand, covered, at least 4 and up to 8 hours.
Preheat oven to 550°F and position oven rack in second position from top. If you have a pizza stone or Baking Steel, set it on the rack (it will help crisp the farinata from below, but isn't required).
Pour olive oil into well-seasoned large cast iron skillet and swirl to fully coat bottom in an even layer. Stir the batter to mix well, then pour into the oiled skillet. Season all over with black pepper and sprinkle with rosemary leaves.
Turn on the broiler. Set skillet on pizza stone or Baking Steel, or on the oven rack if not using a stone, and cook until the Farinata has just set, no longer jiggles, and is well browned all over, about 11-12 minutes (you can broil for up to 15-16 minutes until it is the right level of browned). If your broiler cycles off, you can prop the oven door open with a utensil to keep it on the whole time.
Let Farinata cool slightly until set. Slice into wedges and enjoy warm or at room temperature.