Farinata

🛒 Ingredients

• Chickpea flour 250 g · 968 kcal
• Water 750 g · 0 kcal
• Olive oil 55 g · 486 kcal

👨‍🍳 Instructions

1. Whisk chickpea flour and cold water in a large bowl until smooth, ensuring no lumps remain.
2. Stir in half of the olive oil and the salt. Cover the bowl and let the batter rest at room temperature for at least 2 hours, or up to 4 hours, occasionally skimming any foam from the surface.
3. Preheat your oven to 220°C (425°F) with a large cast-iron or heavy-bottomed pan inside to get it very hot.
4. Carefully remove the hot pan, add the remaining olive oil, swirling to coat the bottom evenly.
5. Pour the rested batter into the hot pan in a thin layer, about 0.5-1 cm thick.
6. Bake for 20-30 minutes, until the farinata is golden brown, crispy around the edges, and cooked through in the center.
7. Remove from the oven, slice into wedges or squares, and serve immediately, optionally seasoned with black pepper.