Ligurian Chickpea Flatbread (Farinata) with Rosemary
A simple yet satisfying Italian breakfast flatbread made from chickpea flour, olive oil, and rosemary, perfect for a quick and easy meal.
5m prep + 30m cook4 servings
SOY-free
350 cal|8g protein|35g carbs|20g fat|8g fiber
Ingredients
- 1 cup Chickpea flour
- 2.5 cups Water
- 0.5 cup Olive oil
- 2 tablespoons Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- 1Preheat oven to 450°F (230°C).
- 2In a large 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).
- 3After resting, skim off any foam that has formed on the surface of the batter.
- 4Stir in 1/4 cup of olive oil, rosemary, salt, and pepper.
- 5Pour the batter into a well-oiled 9-inch baking dish or cast-iron skillet.
- 6Drizzle the remaining 1/4 cup of olive oil over the top.
- 7Bake for 25-30 minutes, or until the farinata is golden brown around the edges and set in the center.
- 8Let 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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