Print: How to Make Farinata

Fainè, also called 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 and the edges get crispy 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.

Prep

20 min

Cook

71 min

Servings

Difficulty

Hard

Ingredients

2 cups lukewarm water
1.5 cups garbanzo flour
5 tablespoons olive oil , divided
1.5 teaspoons kosher salt
0.5 teaspoons minced fresh rosemary , Optional
freshly ground black pepper to taste

Instructions

1 Whisk together lukewarm water and garbanzo flour in a large bowl until smooth. Cover the bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim off as much foam as possible from the top of batter. Whisk 3 tablespoons olive oil, kosher salt, and rosemary into batter until well combined.
2 Preheat the oven to 500 degrees F (260 degrees C).
3 Heat a 10-inch cast iron skillet over high heat until smoking hot. Pour remaining 2 tablespoons olive oil into the skillet and swirl to coat the bottom. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
4 Quickly pour batter into hot oil; carefully transfer the skillet to the preheated oven.
5 Bake in the preheated oven until pancake is browned and crusty, 25 to 30 minutes. Transfer pancake immediately to a plate and cut into wedges. Garnish with freshly ground black pepper and serve hot.

Nutrition per serving

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