Chickpea flatbread

Chickpea flatbread

Farinata

By
From
Vegetables
Makes
enough for quite a crowd
Photographer
Laura Edwards

You will find this popular dish in the morning as a breakfast, anywhere in Liguria, Tuscany or even Sicily. The use of the chickpea flour is pretty obviously an ancient one, and the combination with the olive oil and the herb makes it a welcome snack at any time of day. Serve the bread with a stew of vegetables, or with a simple tomato sauce.

Ingredients

Quantity Ingredient
400g chickpea flour
100ml extra virgin olive oil
salt
freshly ground black pepper
2 sprigs fresh rosemary

Method

  1. In a large pan, mix 1.2 litres of water and the flour together until smooth. Let it rest overnight at room temperature (but not perhaps if it is midsummer!).
  2. Preheat the oven to 200°C.
  3. Before cooking, scoop away the foam that will have formed on top. Mix the liquid, then stir in the olive oil and some salt. Take a large baking tray about 4cm deep, and cover the bottom by about 2.5cm with the liquid. Add the rosemary leaves, and lots of freshly ground black pepper.
  4. Bake in the preheated oven for 15–20 minutes, until the flatbread has set and coloured a little. Remove the tray from the oven and cut the bread into squares or lozenges. Serve warm.
Tags:
Carluccio
vegetables
vegetarian
Italian
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