Italian Chickpea Flatbread – 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 as Tuscany and Sardinia where it gets different names.

Ingredients for a 30–32 cm / 12–13 inch tray, Prep time 20 minutes + 4 hrs resting, Cook time 15/20 minutes

  • 350 g (12.3 oz / 2 3/4 cups) chickpea flour 

  • 50 ml + 1 tbsp (3.4 tbsp + 1 tbsp) extra virgin olive oil (EVOO) 

  • 1 litre (4 1/4 cups) water at room temperature 

  • 2 pinches salt 

  • Generous sprinkling of ground black pepper 

Method

  • Prepare the batter:
    In a large bowl, sift the chickpea flour. Gradually whisk in the water, stirring constantly to prevent lumps. Add a pinch of salt and continue mixing until smooth and velvety.

  • Rest the batter:
    Let it rest 4–5 hours at room temperature, stirring occasionally. Tip: For overnight prep, let it rest in the fridge. Skim off any foam on top.

  • Add olive oil and seasoning:
    Stir in 50 ml (3.4 tbsp) EVOO, a pinch of salt, and generous ground black pepper.

  • Preheat the oven:
    Oven: 250°C / 475°F / Gas 9. Lightly grease a shallow baking tray with EVOO.

  • Pour and spread:
    Pour the batter into the tray, keeping it thin (max 1 cm / 0.4 inch) for a crisp texture.

  • Bake:

    • Lower oven: 10 minutes.

    • Move tray to upper oven: 10 minutes at 220°C / 425°F / Gas 7, until golden.

  • Serve:
    Cool slightly, cut into wedges, and serve hot. Best enjoyed fresh.

 

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