Farinata, the amazing gluten free street food from Italy!

Measure out 1 cup of chickpea flour and add it to a bowl.

Add 1 and 1/2 cups of cold water to the bowl.

Add 1 teaspoon of extra virgin olive oil and 1 teaspoon of kosher or sea salt to the mixture.

Mix the ingredients with a whisk until well combined; the mixture will be watery.

Cover the bowl tightly with plastic wrap and let it sit for about 4 hours or overnight.

Before cooking, stir the batter well to mix in any settled chickpea flour.

Coat the bottom and sides of a cast iron pan with olive oil.

Preheat the oven to 480°F.

Pour the batter into the prepared cast iron pan.

Bake the farinata for about 28 minutes, or until golden and firm around the edges.

Let the farinata rest for about 10 minutes before loosening it from the pan.

Transfer the farinata to a cookie sheet lined with parchment paper.

Top the farinata with roasted grape tomatoes, shredded parmesan cheese, and sliced red onions, if desired.

Drizzle with a little extra virgin olive oil.

Place the topped farinata in a 400°F oven for about 20 to 25 minutes until the cheese is melted.

Remove the farinata from the oven and serve it hot.

Equipment Needed

Spice Level:

Dietary