Farinata recipe
A must make. Here, chickpea batter is baked into a thin, crispy pancake that is perfect for dipping into hummus or to have alongside vegetable stew or soups.
Ingredients
- 150 g chickpea (gram) flour
- 5 tbsp olive oil
- 1.2 tsp sea salt, plus extra for sprinkling on top
- 1 good pinch black pepper
- 1 red onion, finely sliced
- 20 pitted black olives, halved
- 6 sprigs of rosemary
Details
- Cuisine: Italian
- Recipe Type: Pancake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Place the flour in a big jug or mixing bowl and slowly pour in 300ml (10.5fl oz) of water, whisking as you go.
- Preheat the oven to its highest temperature. Take your largest baking tin, approximately 30cm x 22cm (12in x 8.5in). If you don’t have one this large, use two smaller tins, approximately 22cm x 18cm (8.5in x 7in). Grease the base and sides with 1 tablespoon of the olive oil and place in the oven to heat up.
- Whisk the remaining 4 tablespoons of olive oil into the flour mix, along with the salt and lots of black pepper.
- Remove the hot tin(s) from the oven, pour in the batter and top evenly with the onion, olives and rosemary sprigs. Bake for 30 minutes until deeply golden and crisp on top. Check after 20 minutes and turn down the temperature to 220°C/200°C fan/425°F/gas mark 7 if it’s getting too dark.
- Let the farinata cool in the tin(s) for 15 minutes (if you can wait that long!) before slicing each one into quarters and serving with an extra sprinkling of salt on top.
Extraced from Feel Good by Melissa Hemsley (Ebury Press, £22). Photography by Lizzie Mayson.
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