Garbanzo Bean Flour | Farinata Recipe | Bob's Red Mill

Combine the garbanzo bean flour and sea salt in a bowl.

Slowly add the water to the flour mixture and whisk to break up any clumps.

Stir in about half of the olive oil (3 tablespoons).

Cover the bowl and refrigerate the batter for about an hour.

After an hour, take the batter out of the fridge and stir in the ground black pepper.

Heat the remaining olive oil in a 12-inch cast iron skillet over medium-high heat.

Add the sliced onion to the skillet and cook for about 2 minutes until they start to become translucent.

Turn off the stove and pour the batter into the skillet, spreading it around evenly.

Sprinkle the minced rosemary over the top of the batter.

Bake the skillet in the oven at 400°F for 30 minutes.

Remove the farinata from the oven; it should be firm in the center and lightly browned on top.

Let it cool for a few minutes before cutting it into wedges.

Equipment Needed

Spice Level:

Dietary