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A sliced farinata (chickpea flatbread) in a cast iron skillet, garnished with rosemary and flaky salt.
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Farinata

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.
Prep Time10 minutes
Cook Time25 minutes
Chill Time1 hour
Total Time1 hour 35 minutes
Course: Appetizer, Baking, Side Dish
Cuisine: Italian
Keyword: chickpea flour, Farinata, flatbread, gluten-free
Servings: 4 servings
Author: Sabine Venier

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
US Customary - Metric

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 (230°C) 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

Serving: 1serving | Calories: 235kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 313mg | Potassium: 254mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 2mg