Farinata is an exquisite Italian comfort food. Farinata, just like pizza, can be stuffed or garnished with any vegetable, cheese, or sauce. Or it can be eaten plain, right out of the oven. Some cooks insist that the chickpea flour come from an Italian specialty store. I have found the chickpea flour in Asian specialty stores, often labeled besan flour, works just as well.
1 cup chickpea flour
1 cup lukewarm water
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons olive oil
1 tablespoon fresh rosemary leaves (optional)
½ onion, very thinly sliced (optional)
½ fresh roma tomato, very thinly sliced (optional)
½ zucchini, very thinly sliced (optional)
¼ cup parmigiano reggiano cheese, shredded (optional)
¼ cup feta cheese, crumbled (optional)
- Mix chickpea flour, salt, and pepper in a bowl. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil.
- Cover bowl and let it stand at room temperature for 4 hours or even better overnight, or as long as 12 hours. Batter should be about the consistency of heavy cream.
- A layer of foam will have developed on the surface – scrape it off with a spoon.
- If using rosemary, stir into batter.
- Preheat oven to 400°F
- Use the remaining 2 tablespoons of olive oil to grease a well-seasoned 12-inch cast-iron skillet.
- Pour batter into the skillet. If using sliced vegetables and/or cheese, gently arrange on the surface.
- Bake 12 to 15 minutes, or until the pancake is firm and edges set. Remove from the oven when one of the corners (or the edge) starts to appear dark and has turned a golden color.
- Cut into wedges. Serve warm or cold.