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Farinata (Italian Chickpea Pancake) Recipe

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4.1 from 85 reviews

Farinata is a traditional Italian chickpea pancake, crisp on the edges and tender inside, made from simple ingredients like chickpea flour, water, olive oil, and seasoned with sea salt and optional rosemary or onions. This savory dish is baked until golden and makes a perfect gluten-free snack or appetizer with a rich, earthy flavor and a delightful texture.

  • Total Time: 4 hours 35 minutes
  • Yield: 6 to 8 servings

Ingredients

Batter Ingredients

  • 2 scant cups chickpea flour
  • 1 teaspoon fine sea salt
  • 2 1/2 cups water, at room temperature
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon minced fresh rosemary (optional)

Topping Ingredients

  • 1/2 sweet yellow onion (like Maui or Vidalia), thinly sliced (optional)
  • Flaky sea salt
  • Freshly ground black pepper (optional)

Instructions

  1. Make the batter: In a large bowl, whisk together chickpea flour and fine sea salt. Gradually add the room temperature water while whisking constantly to prevent lumps. Set the batter aside to rest for at least 4 hours, whisking occasionally and skimming off any foam that rises to the top with a spoon.
  2. Preheat the oven and skillet: Position an oven rack on the bottom shelf and another on the top shelf. Preheat your oven to its highest temperature just below broil. Place a 14-inch pizza pan or cast-iron skillet on the bottom rack to heat for 10 minutes. If using rosemary, stir it into the batter before proceeding. Give the batter a final whisk before pouring.
  3. Pour the oil: Using oven mitts, carefully remove the hot skillet from the oven and transfer it to the stovetop or a heatproof surface. Pour in the olive oil and gently swirl the pan to evenly coat the bottom with oil.
  4. Pour the batter: Hold a long wooden spoon at a 45-degree angle with the handle so that its back is just above the hot oil’s surface. Slowly pour the batter over the back of the spoon in a steady stream so the batter flows in gently without disturbing the oil, allowing some oil to come to the surface.
  5. Coat the batter: Use the wooden spoon to pull or drag the oil floating on the surface inward toward the center, helping to coat the batter evenly with oil. If desired, scatter thinly sliced onions evenly over the batter’s surface.
  6. Bake, then broil: Carefully place the skillet back onto the oven’s bottom shelf without letting the batter slosh around. Bake for 15 to 20 minutes until the farinata is just set and its top turns pale gold. Move the skillet to the top shelf and broil for 3 to 4 minutes until the surface becomes golden brown and crisp.
  7. Finish, slice, and serve: Remove the skillet from the oven. Sprinkle the farinata with flaky sea salt and freshly ground black pepper if desired. Cut into squares or rectangles using a pizza wheel or knife and transfer to a warmed serving plate. Serve hot.

Notes

  • Resting the batter for at least 4 hours improves texture and flavor development.
  • Use a cast-iron skillet or pizza pan that can withstand high oven temperatures and broiling.
  • Pouring the batter over the back of the wooden spoon helps prevent disturbing the hot oil for a better crust.
  • Adding fresh rosemary or thinly sliced onions adds aromatic flavor, but both are optional.
  • The broiling step ensures a beautifully crisp and golden top without overcooking the inside.
  • Farinata is best served immediately while still hot for optimal texture.
  • Author: Madelynn
  • Prep Time: 10 minutes plus 4 hours resting
  • Cook Time: 25 minutes (20 minutes baking + 4 minutes broiling)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/farinata-italian-chickpea-pancake-recipe/