Farinata with Rosemary and Olive Oil
A simple yet flavorful Italian flatbread made from chickpea flour, water, olive oil, and rosemary, baked until golden and crispy – naturally egg-free and gluten-free.
Ingredients
- 1 cup Chickpea Flour
- 1 cup Water
- 1/4 cup Olive Oil
- 1 tablespoon Fresh Rosemary
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 230°C (230°C).
- 2In a bowl, whisk together the chickpea flour and water until smooth. Let the batter rest for at least 30 minutes (or up to a few hours).
- 3Stir in 2 tablespoons of olive oil, fresh rosemary, salt, and pepper.
- 4Pour the batter into a well-oiled 22.86 cm cast-iron skillet or baking pan.
- 5Drizzle the remaining olive oil over the batter.
- 6Bake for 20-25 minutes, or until the farinata is golden brown and crispy around the edges.
- 7Let cool slightly before slicing and serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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