This delicious Italian flatbread, farinata, is a 4-ingredient recipe with a soft center and light and crispy crust. Made with chickpea flour and high-quality olive oil, this crispy bread is naturally gluten-free, versatile, and utterly delicious.

Easy 4-ingredient Farinata Recipe
I discovered this cast-iron baked flatbread when I was exploring different ways to use chickpea flour. I wanted to adapt my gluten-free flatbread recipe with chickpea flour but found this 4-ingredients flatbread instead and was hooked. Known as a cucina povera (poor kitchen dish) in Italy because of its simple ingredients found in every Italian kitchen.
This recipe is simple but delicious, made with wholesome ingredients and adaptable to your flavor preferences. I made mine with my favorite chickpea flour, extra virgin olive oil, and fresh rosemary for a warming flavor. The batter is similar to an unleavened pancake batter but savory, salty, and crispy.
Ingredients
- Chickpea Flour: You want finely ground chickpea flour. My favorite is Bob’s Red Mill.
- Extra Virgin Olive Oil: Olive oil is key to its flavor and texture. Substituting it may affect the final product, but you can try avocado oil for a similar effect.
- Sea salt: I used Morton sea salt in the batter and flaky sea salt to finish.
- Rosemary: I used fresh rosemary to finish off my flatbread, but you can try other herbs, cheeses, and spices.
Tips and Suggestions
- Resting allows the chickpea flour to fully hydrate and ensures a smoother, more cohesive batter.
- This chickpea flatbread recipe is versatile and can be made with your favorite additions. Popular options include thyme, oregano, caramelized onions, or even a sprinkle of grated cheese.
- The batter can be made up to 12 hours in advance and stored in the fridge. Stir well before pouring into the pan.
- Ensure the oven and skillet are preheated before pouring the batter. Using enough olive oil and baking at a high temperature also helps achieve crisp edges.
Serving Suggestions
I’ve been enjoying farinata on its own as a savory, salty snack or dipped in olive and balsamic vinegar. It’s wonderful dipped in hummus, with your morning egg, or as a side dish with your favorite Italian dinner.
Storage Instructions
While best fresh, you can freeze slices for up to 1 month and reheat them in the oven or on a skillet for a crispy finish.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or oven to restore crispiness.
More Gluten-Free Italian Bread Recipes
Farinata
Equipment
- 1 cast iron skillet
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1/4 cup olive oil, plus more for the pan
- 1/2 teaspoon fine sea salt
- 1 teaspoon fresh rosemary, finely minced
Instructions
- In a mixing bowl, whisk chickpea flour and salt together.
- Gradually add water while whisking to form a smooth, lump-free batter.
- Stir in 1/4 cup olive oil and let the batter rest for 1 hour at room temperature.
- Preheat the oven to 450°F and place a 10-inch cast-iron skillet or baking dish inside to heat.
- Once the skillet is hot, carefully remove it from the oven and coat the bottom with a drizzle of olive oil.
- Pour the batter into the skillet, spreading it evenly. Sprinkle fresh rosemary on top if desired.
- Bake for 20-25 minutes or until the farinata is golden and crisp around the edges.
- Let cool slightly before slicing and serving. Serve with sea salt flakes and freshly ground black pepper if desired.
Notes
- Resting allows the chickpea flour to fully hydrate and ensures a smoother, more cohesive batter.
- This chickpea flatbread recipe is versatile and can be made with your favorite additions. Popular options include thyme, oregano, caramelized onions, or even a sprinkle of grated cheese.
- The batter can be made up to 12 hours in advance and stored in the fridge. Stir well before pouring into the pan.
- Ensure the oven and skillet are preheated before pouring the batter. Using enough olive oil and baking at a high temperature also helps achieve crisp edges.
- While best fresh, you can freeze slices for up to 1 month and reheat them in the oven or on a skillet for a crispy finish.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or oven to restore crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Farinata Step-by-Step
In a large mixing bowl, whisk together 1 cup chickpea flour and ½ tsp fine sea salt.
Gradually add 1 cup of water while whisking continuously. I pour ¼ cup at a time and whisk in between each pour. Whisk until the batter is smooth and lump-free. The batter should be thin, like pancake batter, to ensure a crispy and tender result.
Stir in ¼ cup of olive oil, cover the mixing bowl, and set aside to rest at room temperature for at least 1 hour. This step is crucial because the chickpea flour needs time to absorb the water in order to be a pliable dough.
While the batter rests, place a cast-iron skillet or baking dish in the oven and preheat the to 450°F. The skillet needs to be hot before adding the batter. Carefully remove the skillet from the oven once it’s hot. Drizzle olive oil on the bottom of the skillet and carefully spread it around evenly. Spread the batter evenly into the hot skillet.
Sprinkle the top with 1 tsp of fresh, finely minced rosemary (if desired).
Place the skillet back in the oven and bake for 20-25 minutes. The farinata should be golden and crisp around the edges.
Allow the flatbread to cool for 10 minutes before slicing. Slive and serve with a sprinkle of flaky sea salt and black pepper, if desired. Enjoy!