This tasty Ligurian street snack is great to cook in your oven as an appetiser prior to cooking your pizza’s.
- 125g chickpea flour
- 400ml water
- 65ml olive oil
- Salt and pepper to taste
- Fresh chopped rosemary
- A soft cheese, along the lines of Stracchino/Crescenza or even creamy ricotta (optional)
- Chopped Onions (optional)
- Large mixing bowl
- Hand whisk
- Broad shallow non stick pan (if round about 33cm diameter, if rectangular 10 by 18 inches (25 by 45 cm)) with raised lips
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes plus resting time
Put the water in a bowl. Use a whisk to beat the chickpea flour into the water, stirring briskly to keep lumps from forming. Whisk in a healthy pinch of salt too, cover the bowl with plastic wrap, and let it rest for at least four hours in a warm but not hot place.
Fire your oven and heat to maximum, push fire to back or side and matin rolling flame as for pizza cooking.
Use a slotted spoon to remove the foam that will have formed on the surface of the batter, and then mix in half of the oil, using the other half to oil your pan.
Place pan in oven for around 30 seconds, add remaining oil making sure the base is well covered. Return to oven and heat for around another 30 seconds. If using the optional onions add to the pan and sauté for around 1 minute. Pour in the Farinata batter mix, it should be around 5 to 8 mm thick, place in front of oven and bake for around 15 to 20 minutes until it is a golden brown. Turn frequently so that the edge does not burn near the fire. If using the optional cheese or Rosemary, add half way through the baking time.
Remove from pan to pizza board, season with salt and pepper, slice and serve warm.
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