Simple. Rustic. Chic. Italian. Farinata.




I find myself in Eataly, again.  Per usual, hungry.  Experimenting with flours always (I currently have buckwheat, tapioca, almond, all purpose, coconut and semolina stocked on my shelves), I find this brilliant little chickpea flour, rosemary and salt package.  Thanks Eataly! Farinata is the result.  This chickpea flour flatbread created, most notably, by Roman soldiers.  It birthplace, Italy.  There are a couple of versions served in Nice and Corsica, known as Socca there, and in Uruguay and Argentina, Faina.  The ingredients for all are chickpea flour, oil and water.  The temperatures and method for baking differ slightly.  I make mine in a cake style pan as I want it a bit thicker.  Thinner, the more popular amongst those found in my Pinterest search.  Thin and crispy.  A sheet pan or hotel pan would be more ideal for a thinner crispier crust.  I have included a few recipes from other blogs should you be more inclined to make Farinata outside of the pre-mixed version that I have made for you here.

Chickpea flour seemingly more available these days as it is gluten free and higher in protein.  Maybe it has always been and I did not notice.  You can find it at Target, Whole Foods Market and Amazon.  The Farinata is a great snack, an excellent choice to serve alongside salad (my vote the crispier for this) and for a hearty breakfast brunch scenario, the thicker, old school Southern United States cornbread style is great.  I choose the latter for my Sunday brunch.  Eggs, bacon, or vegan sausage (Field Roast), peppers and onions and.. Making Farinata article is a great example of the thin Farinata.  New York Times also has a great recipe too.  I have included the recipes for you both below.  The cooking time is reduced considerably with the pre-mixed.  My mix comes with Rosemary.  I bake mine immediately.  This is not recommended.  I do it anyway. I cook almost to slightly underdone so the reheating is more friendly.  I serve on very cool fun colored Le Creuset plates.

the bottom

The recipe from

250 g (2.72 cups) chickpea flour
700 ml (3 cups) water
2 tablespoons olive oil
2 teaspoons salt

1. Put the chickpea flour in a bowl and add the water very slowly, a little at a time, stirring continuously with a fork in order to avoid clumps. (Be patient. I used to dump all the water in at once and spend ten minutes smashing all the clumps with a fork.)
2. Let the batter rest for one hour.
3. Add oil and salt and mix well.
4. Pour into one or two pans (depending on the size of the pans) which have been greased with oil. The batter should be around two-thirds of a centimeter high.
5. Bake between 210-300°C (410-572°F), depending on how hot your oven gets, for around twenty minutes but the time varies. Check it frequently. When the top is golden and the edges start to brown and come away from the sides of the pan, but the inside is still soft (not too soft and raw but not too solid and cooked either- check with a fork), then it is done.
6. Eat it right away with ground black pepper on top.

This comes from her site:  Update: serves four. If I make the entire recipe, I pour the batter into two 10 x 11.5″ (25 x 29 cm) pans, to give you an idea of how much batter should go into one pan (if there is too much batter, the farinata is too high and doesn’t turn out right). I usually cook for two, halve this recipe, and use one pan.

The New York Times Recipe


  • 1 cup chickpea flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 to 6 tablespoons olive oil
  • ½ large onion, thinly sliced
  • 2 teaspoons chopped fresh rosemary


  1. Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
  2. Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
  3. Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they’re well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
  4. Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.

Until Next Time…