Farinata is an Italian unleavened pancake made with chickpea flour, olive oil and salt. It is quite delicious and savoury. Perfect for mornings with savoury cravings. Try our version of Farinata that's slightly leavened and flavoured with rosemary.
Chickpea Flour, 250 g
Extra Virgin Olive Oil, 6 tbsp
Salt, 1 tsp
Warm Water, 800 ml
Baking Powder, 1 tsp
Rosemary, 6 sprigs (stalks removed)
In a medium sized mixing bowl add the gram flour, salt, baking powder, pour in the water and whisk.
Cover and set to one side over night or for at least 8 hours.
Skim and remove any impurities from the top of the batter mix, then add 2 tablespoons of extra virgin olive oil and whisk in.
Heat the oven to 220°C Fan.
Using a medium oven proof frying pan add a tablespoon of extra virgin olive oil to the pan, bring to a high heat then add the leaves from 2 sprigs of rosemary and cook for 15 seconds.
Scoop 2 cups of the farinata batter into the frying pan, move the pan so that the batter covers evenly, cook until the batter starts to bubble then place the frying pan in the oven and bake for 15 to 20 minutes until golden on top.
Once cooked, eat straight away or keep on a warm plate or in an oven on a low heat until the other farinatas are cooked.
To serve, we enjoy ours with roasted tomatoes and chimichurri. They are also delicious cold and are great for lunch boxes.
To store, place in an airtight container, in the fridge for up to 48 hours.
Claire and Sarah are two moms behind Healthy Twists. They just love food photography and everything about breakfast - which is what you will usually see on their Instagram page and website.