Farinata (Socca) in the Wood Fired Oven

Make the batter by mixing 1 cup of chickpea flour with 1/2 cup of water and 1 tablespoon of salt.

Let the batter sit for at least 2 to 3 hours or overnight.

After resting, remove any froth that forms on top of the batter.

Add 2 tablespoons of olive oil to the batter and mix well.

Preheat a cast iron skillet and add a generous amount of olive oil to it, heating until it's very hot but not smoking.

Sprinkle some rosemary and fresh ground black pepper into the hot oil.

Pour the batter into the skillet and cook for about 10 minutes, turning halfway through to ensure even cooking.

Check for doneness by looking for a beautiful golden color and speckled brown on top.

Let the farinata rest for a couple of minutes before slicing and serving.

Optionally, top with grated Parmesan cheese and other ingredients like thyme, garlic, onions, or mushrooms.

Equipment Needed

Spice Level: