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My review
How to Make Farinata
64k
Chef John
"Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying."
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Ingredients
35 m servings 190Original recipe yields 6 servings (1 10-inch pan)
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- US
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Directions
{{model.addEditText}} Print- Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
- Preheat oven to 500 degrees F (260 degrees C).
- Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
- Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
- Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.
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Reviews
Read all reviews 2430 Ratings
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Most helpful positive review
2/18/2014
This is so good. I used oregano instead of rosemary. Make sure that your iron skillet is very hot when you pour the batter in.
Most helpful critical review
4/2/2014
I am on a gluten free diet so was excited to try something new. I didn't hate it but wouldn't make it again.
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2/18/2014
This is so good. I used oregano instead of rosemary. Make sure that your iron skillet is very hot when you pour the batter in.
4/8/2016
The step of heating the pan before adding the batter is essential for this recipe to prevent sticking and promote crispiness and an even bake. I have primarily given this recipe 5 stars for that...
2/3/2018
I read that you can leave the batter to let the flour soak in more water overnight, so I tend to make the batter in the morning and leave it all day until dinnertime. I like a thin pancake so I ...
7/17/2015
Simple, addictive snack. I didn't have the iron skillet, so I just mixed it & threw it in the oven with a ceramic baking dish. I have a feeling it turned out the same this way. After having thi...
7/11/2016
Yummy! I used 4 T. Of oil instead of 5 and would cut that down next time. It also browned up before it was done in the middle. I covered it with tin foil half way through but would reduce heat b...
10/7/2014
Loved it! Skipped the rosemary as we were having Indian Butter Chicken over it but will absolutely try it that way next time. I think it would be delicious with some garlic and green onion as we...
4/2/2014
I am on a gluten free diet so was excited to try something new. I didn't hate it but wouldn't make it again.
5/18/2015
I first had farinata in its birthplace, Liguria, Italy (specifically, the little town of Riomaggiore in Cinque Terre) and fell in love with the tasty, umami-packed flavor. I like a lot of Chef J...
3/2/2015
Loved it! I followed the recipe exactly, and the farinata came out amazing! Really simple to make too. The crust was my favorite part. The batter smells like the garbanzo bean, but by the time i...