Comments on: Rosemary Farinata

By: Aylin

Aylin — Wed, 25 Jul 2012 18:59:27 +0000

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!

By: big fan

big fan — Wed, 25 Jul 2012 11:46:00 +0000

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…

By: Aylin

Aylin — Tue, 17 Jul 2012 13:14:58 +0000

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

By: Lisa R.

Lisa R. — Tue, 17 Jul 2012 01:05:00 +0000

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!

By: Eileen

Eileen — Thu, 12 Jul 2012 23:37:00 +0000

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!