Rosemary Farinata

IMG_0284 Farinata (or socca) is an Italian-style flatbread made from chickpea flour and water with other add-ins according to individual preference. It’s a dense bread that accompanies a meal with some added flavor, texture, and warmth. Farinata is also a breeze to make! This recipe uses the basic ration of chickpea flour to water and combines it with the comforting and earthy flavor of rosemary. IMG_0259

Chickpeas: contain molybdenum, which helps to detoxify the sulfites accumulated in the body from drinking wine and eating luncheon meats, are a great source of iron, copper, zinc and magnesium, are packed with fiber, help to lower cholesterol, improve blood sugar levels and are a low-fat, complete-protein food.

Rosemary Farinata

by Aylin @ GlowKitchen

Cook Time: 20 minutes

Keywords: side vegan vegetarian chickpea flour chickpeas rosemary italian

Ingredients (8-10 pieces)

  • 1 tbsp olive oil for pan
  • 1 cup chickpea flour
  • 1.5 cups water
  • 1/2 tsp salt
  • 3 tbsp olive oil
  • 4-5 sprigs of stemmed fresh rosemary
  • Mozzarella, peppers and olives for serving


Oil the bottom and sides of a cast-iron pan. Put into a 500 degree Fahrenheit oven for 2-3 minutes.


While the pan warms, mix together the chickpea flour, olive oil, water, salt, and rosemary.


Whisk until visible lumps are gone. Pour into a cast-iron pan and bake at 500 degrees Fahrenheit for 13 minutes.


After 13 minutes, open the oven door slightly to reduce the humidity and let the farinata cook for another 5 minutes.


When finished, the top of the farinata should be browned.


Cut into squares and serve warm with olives, peppers and mozzarella.

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Bon Appetit! xo Aylin Twitter: Facebook: Follow and Like me :)

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  • I hav never heard of farinata! Of course, I’ve heard of socca, so. 🙂 Love the idea of proteiny herbaceous baked deliciousness, especially with olives and mozz!

  • Lisa R.

    I made this and we loved it (me, my husband, and my 8-year-old son) but it was more like polenta! It never cooked through in the middle. The edges browned, and I left it in an extra 5 minutes but the middle was still uncooked so I broiled it for a few minutes until the top browned. Even then, when I cut it the edges were firm but the middle was pudding-like. It was delicious none-the-less and the three of us devoured it!

    • Sorry that it didn’t work out as planned — next time try spreading it even thinner and that should do the trick!

  • big fan

    Is the ratio definitely 2 cups of water to 1 cup of chickpea flour? I added all the ingredients as listed, which resulted in a very watery mix. I added some regular flour to get it to the consistency that it appears in the picture. Might try it again with equal parts water and chickpea flour…

    • It varies, actually. Most recipes will say a 2-1 ratio, but I always find myself using less water. I would stick to a 1-1 ratio and then add more water as needed. Thanks for letting me know this — I changed the recipe shortly after reading to 1.5-1 water to flour ratio, as it’s a better base to work with!