Farinata – Ligurian Chickpea flatbread

Farinata with rosemary

Farinata is a Ligurian speciality that I discovered when Couchsurfing in Noli, Italy. In Liguria you get this flatbread hot out of the wood oven and it’s life-changingly delicious. Turns out that it tastes pretty good in a normal oven though. It’s easy to make and gluten-free.

Rosemary Farinata

  • 100g Chickpea flour – you can get this from Atlas Trading Co  in BoKaap for R15/kg! That’s R1.50 per batch! And it comes out a wooden barrel and is packaged into a brown paper bag for you instead of the silly wrapping you see in my photo.
  • 320ml water
  • large pinch of salt
  • 25ml olive oil
  • fresh rosemary *optional*
  1. Put the water in a bowl. Slowly add the chickpea flour while whisking constantly so as not to form lumps. Allow to stand for 4 hours.
  2. Heat the oven to 220 C. Line a deep baking tray (30x25cm) with baking paper.
  3. Scrape some of the foam off the chickpea mix. Add the oil and salt and beat well. Pour into the dish and sprinkle with rosemary.
  4. Bake for 20 minutes until golden.
  5. Eat nice and hot!

Beautiful Noli


One response to this post.

  1. […] you have some left over farinata, pop it into the toaster until it’s crisp again. Gluten-free, super-powered […]


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