Once you’ve made the batter for these farinatas they are quick and simple to cook. They make a great snack or appetiser and have a slightly addictive flavour similar to that of sourdough bread. The farinatas can be served plain, alongside cheeses and cooked meats. We like to cook them with a scattering of rosemary leaves but you can experiment with any number of toppings!
Prep time: 5 Minutes (+6 Hrs Standing)
Cooking time: A single Farinata takes approx. 12 minutes
- 500ml water
- 1 teaspoon sea salt
- 150g chickpea flour
- 15ml olive oil
- Additional olive oil for cooking
- Copper Tri-Ply Mini Frying Pan
- Oven gloves for handling the pan in and out of the oven and on the hob top. The handle of the fry pan will get very hot whilst in the oven and will retain heat for a long time, so be careful when handling! Oven gloves are essential.
- Add the ingredients to a bowl and whisk thoroughly until you have a thick batter. Let the mixture stand either at room temperature or in your airing cupboard for at least 6 hours so it begins to ferment. Fermentation will have begun when you see frothy bubbles beginning to appear in the batter. The mixture will last up to 4 days so it can be prepared well in advance.
- When you are ready for cooking, preheat the oven to 220°C.
- On the hob heat the mini frying pan with a little oil inside. When the oil is very hot ladle in approximately 75ml of the mixture and move it around the pan to ensure even coverage. The mixture should start to bubble slightly at the edges. Add your toppings at this stage.
- Move the frying pan to the oven and cook for up to 10 minutes or until the farinata starts to brown slightly.
- Using oven gloves remove the frying pan from the oven and allow to cool for a minute so that the farinata can be removed in one piece. Don’t forget that the handle of the fry pan will be very hot!
- Serve and enjoy!