Farinata Ligurian Bread Snack Recipe

Name: Farinata Ligurian Bread Snack
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 cup chickpea flour; 2 cups water; 1 teaspoon kosher salt; 2 tablespoons olive oil, plus 2-3 tablespoons for cooking

This recipe, adapted from Mark Bittman's New York Times classic, creates delightfully crispy and flavorful Ligurian farinata – thin chickpea pancakes perfect as a snack or appetizer. Each farinata is about 6-inches in diameter, resulting in approximately 6 servings, depending on pan size and desired thickness. Get ready to impress with this simple yet elegant recipe!

Prep Time 10 mins

Cook Time 50 mins

Calories 198.2 kcal

Protein 13g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Farinata Ligurian Bread Snack

1 cup chickpea flour
2 cups water
1 teaspoon kosher salt
2 tablespoons olive oil, plus 2-3 tablespoons for cooking

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How to Make Farinata Ligurian Bread Snack

In a large bowl, whisk together 1 cup chickpea flour, 1 teaspoon salt, and 2 cups water until completely smooth and lump-free. Let the batter rest for at least 5 minutes to allow the flour to fully hydrate.
Whisk in 2 tablespoons olive oil.
Cover the bowl and refrigerate the batter overnight (or for at least 4 hours). This step enhances the flavor.
Preheat your oven to 450°F (232°C).
Place a 10-12 inch well-seasoned cast iron skillet in the preheated oven for 5 minutes to heat thoroughly.
Remove the skillet from the oven and add 1 tablespoon olive oil to the hot pan. Return the skillet to the oven for another 2 minutes to heat the oil.
Give the batter a good whisk before using.
Carefully remove the hot skillet from the oven. Pour enough batter into the skillet to create a thin, even layer, approximately 3mm (⅛ inch) thick. The batter will sizzle.
Return the skillet to the oven and bake for 12-15 minutes, or until the farinata is dry on top and feels firm to the touch when you gently poke the center with a knife.
Carefully remove the farinata from the oven. Slide a thin spatula underneath to help lift it out of the pan.
Place the cooked farinata on a wire rack to cool slightly. Add 1 tablespoon of olive oil to the skillet and repeat steps 8-10 with the remaining batter.
Serve the warm farinata immediately, cut into wedges. For later enjoyment, cool completely and store in an airtight container at room temperature or warm up in a low oven before serving.
Enjoy as a simple snack or get creative! Fill with savory ingredients like cheese, herbs, or roasted vegetables, similar to a crêpe.