recipe for farinata
Farinata, also known as socca, is a traditional Italian flatbread made from chickpea flour. It originates from the Liguria region of Italy and is a simple yet delicious dish. Here’s a recipe for making farinata:
Ingredients:
- 1 cup (120g) chickpea flour
- 1 1/2 cups (360ml) water
- 3 tablespoons olive oil (plus extra for the pan)
- 1 teaspoon salt
- Freshly ground black pepper
- Optional: rosemary, garlic, or other herbs for seasoning
Instructions:
- Prepare the Batter:
- In a large bowl, combine the chickpea flour and water. Whisk until the mixture is smooth and free of lumps.
- Add 3 tablespoons of olive oil and 1 teaspoon of salt to the mixture. Whisk again to combine.
- Let the batter rest at room temperature for at least 2 hours, or up to 4 hours. This allows the chickpea flour to fully hydrate and results in a better texture.
- Preheat the Oven:
- Preheat your oven to 450°F (230°C). Place a heavy, oven-safe skillet or pizza stone in the oven to heat up as the oven preheats. A cast iron skillet works well for this.
- Prepare the Pan:
- Once the oven is preheated, carefully remove the hot skillet from the oven. Add a generous amount of olive oil to coat the bottom of the pan.
- Pour the batter into the skillet, spreading it out evenly. The batter should be about 1/4 inch thick. You may need to make multiple batches depending on the size of your skillet.
- Bake the Farinata:
- Place the skillet back in the oven and bake for about 10-15 minutes, or until the farinata is golden brown and crisp around the edges.
- For extra crispiness, you can place the skillet under the broiler for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning.
- Season and Serve:
- Remove the farinata from the oven. Sprinkle freshly ground black pepper over the top. If desired, you can also add fresh rosemary, thinly sliced garlic, or other herbs at this point.
- Allow the farinata to cool slightly before cutting it into wedges or squares.
- Serve warm as an appetizer, snack, or side dish.
Tips:
- Farinata is best enjoyed fresh out of the oven while it’s still warm and crispy.
- Experiment with different herbs and seasonings to suit your taste. Rosemary and black pepper are traditional, but you can try thyme, oregano, or even a sprinkle of grated cheese.
Enjoy your homemade farinata!
