“Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.”
Ingredients:
1 1/2 cups garbanzo flour
2 cups lukewarm water
1 1/2 teaspoons kosher salt
1/2 teaspoon minced fresh rosemary (optional)
5 tablespoons olive oil, divided
freshly ground black pepper to taste
Directions
Prep: 10 m
Cook: 25 m
Ready In: 35 m
1. Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
2. Preheat oven to 500 degrees F (260 degrees C).
3. Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
4. Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
5. Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.
