Farinata with Rosemary, Red Onion and Sea Salt

Mary McCartney
Farinata with Rosemary, Red Onion and Sea Salt with one slice cut out - on white surface
Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 13-14 mins
  • Passive time 60 mins
  • Ready time 85 mins

An unleavened pancake type flatbread made simply with chickpea flour – change toppings according to your mood!

Ratings
1 Star2 Stars3 Stars4 Stars5 Stars (13 votes, average: 3.92 out of 5)
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Ingredients

  • 130 g (1 cup) chickpea/gram flour
  • 300 ml (1½ cups) fresh water
  • 5 tablespoons extra virgin olive oil
  • 1 medium red onion
  • 2 springs fresh rosemary (3 tablespoons fresh chopped)
  • 2 pinches sea salt

Method

Preheat the oven to 240°C/450°F/gas mark 8.

Put the chickpea flour into a medium mixing bowl.  Slowly stir in the water, mixing continuously so it doesn’t get lumpy. It should be about the consistency of single cream.

Stir in 2 tablespoons olive oil.

Put in the fridge to chill for 1 hour.

Now there should be a thick bubbly layer on the top; scoop this top layer off with a metal spoon.

Put the remaining 3 tablespoons of olive oil into a 10 inch (25 cm) oven-proof skillet or frying pan. Let it heat for 5 minutes.

Now gently pour in the chickpea batter, it should sizzle vigorously so be careful.

While the pan is still hot, quickly and evenly scatter over the red onion slices, fresh rosemary, sea salt and put the farinata in the oven.

Cook for 11 minutes, then turn the oven to grill/broiler mode to grill the top for a minute or two, allowing it to brown a little more.

Ready to eat!

 

Additional notes

“Farinata is an unleavened pancake type flatbread made simply with chickpea flour. This one is topped with lots of fresh rosemary, red onion, sea salt and cooked in flavourful extra virgin olive oil. It’s best straight from the oven and has become a firm favourite in our house.  You can make this basic batter, and change toppings according to your mood.  It’s also really nice with roughly chopped sage leaves and chopped olives.”

Recipe courtesy of Mary McCartney, taken from P for Peckish.



  • Linda Holmes

    Sounds amazing

    Thankyou

    Linda