Farinata (Italian Chickpea Pancake)

Method9 steps

1. 1

   Step 1: Whisk the 200 g chickpea flour and 1 tsp fine sea salt in a bowl. Slowly whisk in the 600 g room-temperature water until smooth.

   Uses 200 g chickpea flour (the author also gives 2 scant cups) · 1 tsp fine sea salt · 600 g water, at room temperature (the author also gives 2½ cups)

   
2. 2

   Step 2: Leave the batter to hydrate for at least 4 hours. Whisk it periodically and skim off any foam that rises to the surface.

   Hydrate the chickpea batter · 240 minUses Mixed chickpea batter

3. 3

   Step 3: Arrange one oven rack at the bottom and another 4–6 inches below the broiler. Preheat on the highest ordinary baking setting your oven provides, up to 500°F (about 260°C); the author also permits 450°F (about 232°C). Use a shallow, oven- and broiler-safe 14-inch skillet or pizza pan. Once the oven is hot, heat the empty pan on the bottom rack for 10 minutes. Meanwhile, whisk the hydrated batter again, stirring in the optional 1 tsp minced rosemary, and thinly slice the optional half onion.

   Heat the empty pan · 10 minUses Hydrated chickpea batter · Optional 1 tsp minced rosemary, if using · Optional half sweet onion for slicing

4. 4

   Step 4: Using oven mitts, take the hot pan out and place it on a heat-proof surface. Pour in the ¼ cup olive oil and gently swirl to coat the base.

   Uses ¼ cup extra virgin olive oil

5. 5

   Step 5: Hold a long wooden spoon at a 45-degree angle with its back just touching the oil. Slowly pour the whisked batter over the spoon into the hot pan without disturbing the oil layer. Keep the batter no deeper than ⅓ inch; refrigerate any excess batter promptly rather than overfilling the pan.

   Uses Hydrated batter with optional rosemary, poured only to the stated depth · Hot oiled pan

6. 6

   Step 6: Use the spoon to gently draw the oil floating at the edges toward the center of the batter. It is fine if the oil does not cover every part of the surface. Scatter the prepared optional onion slices evenly on top.

   Uses Batter and oil in the shallow pan · The thinly sliced half onion, if using

7. 7

   Step 7: Carefully return the pan to the bottom oven rack without sloshing the batter. Bake for 15–20 minutes, checking at 15 minutes, until the farinata is just set and beginning to turn pale gold. At the lower permitted oven setting, follow the same texture endpoint and allow more time if needed.

   Bake until just set · 15 minUses Topped farinata batter in its pan

8. 8

   Step 8: Using oven mitts, move the pan to the upper rack and switch to the broiler. Watch closely for about 3–4 minutes, until the surface is golden brown; remove sooner if it browns rapidly.

   Uses Just-set baked farinata

9. 9

   Step 9: Remove the pan and finish with a pinch of flaky salt and optional freshly ground black pepper. Cut into squares or wedges and lift the pieces onto a warmed plate. Serve hot as ten side portions.

   Uses Golden-brown farinata · Flaky sea salt, a pinch to finish · Freshly ground black pepper, optional, to finish