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.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

190 calories; 12.3 g total fat; 0 mg cholesterol; 483 mg sodium. 15.1 g carbohydrates; 5 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2014
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. Read More
(13)

Most helpful critical review

Rating: 3 stars
04/02/2014
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. Read More
(3)
36 Ratings
  • 5 star values: 31
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/18/2014
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. Read More
(13)
Rating: 5 stars
02/18/2014
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. Read More
(13)
Rating: 5 stars
02/03/2018
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 tend to only cook half the batter at a time. I don't have a cast iron pan so I use a 9x16 glass pyrex dish instead. I heat it up in the oven (250C fan) for 20 minutes, then take out and put on the burner, heat oil, pour batter, put back in oven for 10 - 15 more minutes. Comes out perfect every time. I also use dried rosemary and sometimes a tablespoon of chopped garlic. Stores well in the fridge for 3 days, after that, the texture becomes more chewy and not as tasty. Read More
(11)
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Rating: 5 stars
04/08/2016
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 one step, which another allrecipes.com recipe left out. My results were amazing. Crispy with just a thin soft layer in between the crispy top and crunchy bottom. Salty and bursting with fresh herbs with a slight nuttiness imparted by the hydrated chickpea flour. I actually used a third to a half a cup of fresh parsley. Don't be afraid of fresh herbs. They impart so much flavour, but it's actually difficult to add so much that the flavour is overwhelming. I also only cooked it for 15 minutes at 450C. It might depend on your oven, but I would check before 25 minutes to ensure you don't end up with a burnt end product. You can also hydrate the chickpea flour overnight for an easy breakfast the next day or while you're at work so you can have it with dinner as soon as you get home. This recipe is quite flexible. Read More
(11)
Rating: 5 stars
07/17/2015
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 this snack in Liguria, I'd have to say this isn't far off. Very cool thing with a nice, nutty taste. Read More
(8)
Rating: 5 stars
10/07/2014
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 well. Just heated up a slice in the toaster oven for breakfast...just as delicious! Chef John nails it once again. Read More
(3)
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Rating: 3 stars
04/02/2014
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. Read More
(3)
Rating: 5 stars
09/16/2018
I make this all the time. It is a great vegan dish! I cut the oil in half. It works fine without letting it sit. I use mixed Italian spices and granulated onion and garlic. I put fresh chopped tomato on top. Read More
(3)
Rating: 5 stars
07/11/2016
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 by 25 degrees next time. Read More
(3)
Rating: 5 stars
03/02/2015
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 it's baked it doesn't taste like beans at all. Looking to experiment next time and trying to think what else I'll put on it. Thanks Chef John! Read More
(2)