Wednesday, September 29, 2010



Farinata is an Italian flatbread made with garbanzo (chickpea) flour. I came across this recipe while thumbing though Veg News magazine at a bookstore one day. I knew I will be addicted to this recipe as I was reading though the list of ingredients. This is a very simple recipe. It's healthy and delicious. It bakes up thin and the texture is somewhat like
a firm pancake. There are so many variation of Farinata and I will continue to update the variations as I make them. This variation is adapted from Veg News magazine, using Kalamata olives and sun-dried tomatoes...with a few changes of my own:

1 cup garbanzo flour (4.0 ounces)
1 cup water (8.0 ounces)
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/8 teaspoon ground black pepper
About 9 to 10 Kalamata olives, minced (1.0 ounce)
3 tablespoons sun-dried tomatoes soaked in olive oil, minced (1.0 ounce)

Place garbanzo flour in a small bowl. Gradually add water and whisk together until smooth. Add the olive oil, sea salt, black pepper, olives and tomatoes. Mix until blended. Cover and set aside at room temperature for at least 1 hour (I set it aside for 3 hours).

Preheat oven to 425 degrees. Place a 10-inch cast-iron skillet or a
12-inch pizza pan in the oven for about 5 minutes. Remove skillet from oven and grease with olive oil. Return skillet to the oven for about
2 more minutes. Give the farinata batter a quick stir and pour the entire batter into the skillet. Bake for about 20 minutes. Farinata will be firm and browned on top and crispy brown around the edges. Cut into wedges and serve immediately.

NOTE: I prefer to use a cast-iron skillet because it gives a much crispier texture around the edges and on the bottom. If you don't have a cast-iron skillet, use a 12-inch pizza pan or a shallow-rimmed, quarter-sheet size baking pan. I had used all three pans, but had the best results using a cast-iron skillet. Whatever pans you choose to use, it is essential to preheat the pans in the oven as instructed.

Yield 2 to 4 servings

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