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Categories:Viewed: 11 - Published at: 3 years ago
Ingredients
- 1 cup chickpea flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper, plus more to taste
- 5 tablespoons extra virgin olive oil, plus more to taste
- 1/2 small yellow onion, thinly sliced (1/4 to 1/2 cup, loosely packed, to taste), optional
- 1 tablespoon fresh rosemary leaves, optional
Method
- Combine the chickpea flour with 1 3/4 cups water in a bowl; whisk together to eliminate lumps.
- Whisk in the salt and two tablespoons of the olive oil and let the batter sit on the kitchen counter for at least 1 hour and as long as 12.
- The batter will become slightly thicker as it sits.
- Preheat the oven to 400F.
- Put a well-seasoned or nonstick 12-inch pizza pan or skillet over medium-high heat and add 3 tablespoons of the olive oil.When the oil is hot, after 1 or 2 minutes, add the onion and rosemary if youre using them; let them sizzle for a minute, then add the batter.
- Drizzle with a little olive oil and bake for 20 to 40 minutes, until the farinata is no longer custardy in the center.
- If you have a separate broiler, preheat it during the last 10 minutes or so of cooking.
- Turn the broiler on.
- Set the farinata a few inches away from the broiler heat for a minute or two, just long enough to brown it spottily, but not long enough so that it colors evenly or burns.
- Remove the farinata from the pan with two spatulasthis is where a nonstick pan comes in very handyand transfer it, carefully, to a cutting board.
- Let cool briefly, then cut it into wedges and grind a generous amount of black pepper over all.
- Eat while still warm out of the oven, with additional black pepper or olive oil as desired.
