How to Make Farinata

How to Make Farinata

8
Chef John 22198

"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."
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Ingredients

35 m servings 190 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. 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.
  4. Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
  5. 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.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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.

Most helpful critical review

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.

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.

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.

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 we...

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 thi...

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 i...

This was delicious. My first time cooking with garbanzo bean flour. I watched the video and made it just like it said, and did use the rosemary. It reminds me of making a big oven pancake. My da...

I first had farinata in its birthplace, Liguria, Italy (specifically, the little town of Riomaggiore in Cinque Terre) and fell in love with the tasty, umami-packed flavor. I like a lot of Chef J...

Thanks for the recipe! Quite tasty for something so simple. I can see myself having this at least once a week, if not more!