Farinata is a traditional Ligurian flatbread made from chickpea flour, water, extra-virgin olive oil, and salt. Baked in a hot oven until crisp around the edges and creamy in the center, it is a simple yet flavorful specialty enjoyed as a snack, appetizer, or light meal.
In a large bowl, whisk together the chickpea flour and water until smooth.
Stir in the salt and olive oil.
Let the batter rest for at least 4 hours, or overnight, skimming off any foam that forms on the surface.
Preheat the oven to 475°F (245°C) and place a large round baking pan or cast-iron skillet inside to heat.
Resting the batter is essential for achieving the smooth, creamy texture that authentic farinata is known for. A very hot, well-oiled pan creates the signature crispy edges while keeping the center tender.
Generously coat the hot pan with olive oil.
Pour the batter into the hot pan, creating a thin, even layer.
Sprinkle with freshly ground black pepper and rosemary, if using.
Bake for 25 to 30 minutes, or until the top is deeply golden with crisp edges.
For additional browning, broil for 1 to 2 minutes if needed.
Allow the farinata to cool for a few minutes before slicing into wedges.
Serve warm or at room temperature.
