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.
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.
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.