Farinata Ligurian Bread Snack
Experience the rustic charm of the Italian Riviera with this Farinata Ligurian Bread Snack recipe, a traditional delight that's naturally gluten-free and irresistibly savory. Made with just a handful of wholesome ingredients like chickpea flour, olive oil, and fresh rosemary, this golden, thin pancake boasts a crispy edge and a tender, aromatic center. The batter rests to enhance its delicate flavor, while baking in a hot skillet ensures the perfect texture. Perfect as an appetizer, snack, or light meal, this versatile dish pairs beautifully with a sprinkle of black pepper and a side of olives or cured meats. Simple, healthy, and utterly delicious, this farinata is your gateway to authentic Italian street food!
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Recipe Information
Ingredients
- 200 grams Chickpea flour
- 600 milliliters Water
- 60 milliliters Olive oil
- 1 teaspoon Salt
- 1 teaspoon Fresh rosemary
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, whisk together the chickpea flour, water, and salt until smooth and free of lumps.
Cover the mixture with a kitchen towel and let it rest at room temperature for at least 2 hours, or up to 4 hours, to allow the flour to fully hydrate.
After resting, skim any foam or impurities that may have formed on the surface of the batter.
Preheat your oven to 220°C (430°F) and place a large round baking pan or cast-iron skillet (approximately 12 inches in diameter) inside to heat up.
Once the oven and pan are hot, carefully remove the pan and pour in 40 milliliters of olive oil. Swirl the oil to coat the pan evenly.
Stir the batter once more, as some separation may have occurred, and pour it into the prepared pan. The batter should form a thin layer, about 5 millimeters thick.
Sprinkle the fresh rosemary evenly over the batter and drizzle the remaining 20 milliliters of olive oil on top.
Bake the farinata in the preheated oven for 20–25 minutes, or until the edges are golden brown and crispy, and the center is set.
Remove from the oven and grind black pepper over the top to taste.
Let the farinata rest for 5 minutes before slicing into wedges or squares. Serve warm or at room temperature as a snack or appetizer.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.4 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
