Farinata Genovese is a very thin, unleavened, gluten-free and dairy-free savoury flatbread made only with chickpea flour, water and extra virgin olive oil typical speciality of the Italian City of Genoa, Liguria region.
It is also made in other regions of Italy such as Tuscany and Sardinia where it gets different names.
Baking tray 30-32 cm diameter, Preparation time 20 minutes + 4 hrs resting, Cooking time 15/20 minutes
- 350 g chickpea flour
- 50 ml extra virgin olive oil (EVOO) + 1 tablespoon
- 1 litre of water at room temperature
- Salt, 2 pinches
- Black ground pepper, a generous sprinkling
In a bowl place the sifted chickpea flour, gradually add water, keep stirring with a whisk or a fork trying not to make lumps. Add a pinch of salt, keep stirring until you get a velvety smooth batter.
Let the mixture rest at least 4 to 5 hours outside the refrigerator, stirring occasionally.
Tip: However if you make it in the evening, you can let it rest overnight. Some foam may form on the surface that you can just discard with a skimmer.
Add 50 ml EVOO to the mixture, a pinch of salt, a generous sprinkling of ground black pepper, stir again.
Preheat the oven to 250 C / 475 F / Gas 9.
Lightly grease a shallow baking tray with EVOO, pour in the chickpea mixture, place it in the lower part of the oven.
Tip: Farinata should be very thin, so no more than 1 cm thick, thus you can get two if the mixture is too thick.
Bake in the preheated static oven 10 mins. Then move the baking tray to the upper part of the oven and bake for a further 10 minutes at 220 C / 425 F / Gas 7 until it turns a hazelnut-golden colour on top.
Allow a few minutes, then cut into wedges and serve hot.