Ligurian Chickpea Farinata
A very thin Ligurian chickpea-flour flatbread with a golden crust, made from a rested batter and baked in three well-oiled pans.
Farinata is a traditional Ligurian street food made from a simple chickpea-flour batter. A long rest hydrates the flour, while a very hot oven and generously oiled aluminum pans produce its characteristic thin center and golden crust.
Instructions
- 1
Put the chickpea flour and water in a large bowl and whisk until the batter is completely smooth. Cover and rest at room temperature for at least 6 hours, or preferably overnight; if resting longer than 10 hours, refrigerate the bowl.
6 hr
- 2
After resting, skim off any foam from the surface with a slotted spoon. Whisk again thoroughly to reincorporate the chickpea flour that has settled on the bottom.
- 3
Add 50 g extra-virgin olive oil and the salt, then whisk until evenly combined.
- 4
Preheat a conventional oven to 250°C. Generously brush three 32-cm round aluminum pans with the remaining 70 g oil, dividing it evenly, then pour one third of the batter into each pan.
- 5
Run a fork lightly through each pan to emulsify the surface oil into the batter so no separate oil patches remain.
- 6
Bake on the floor of the oven for 10 minutes. Move the pan to the middle rack and bake for another 10–15 minutes, until the farinata is very thin with a deeply golden surface and crisp rim. Repeat with the remaining pans if they do not fit together.
25 min
- 7
Remove from the oven, grind black pepper over the surface, cut into wedges and serve immediately.
Ago's Notes
- The quantities make three round 32-cm pans. Divide both the batter and the 70 g oil for the pans evenly among them.
- Rest the batter for at least 6 hours or overnight so the chickpea flour hydrates fully. Refrigerate it if the rest exceeds 10 hours.
- Cooked farinata keeps for 3–4 days in an airtight container in the refrigerator; the uncooked batter keeps refrigerated for up to 24 hours.
- For one larger tray, line it with parchment paper as advised by the source.
Finish the hot farinata with black pepper, cut it into wedges and serve immediately while the rim is crisp.
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