Sort ingredients
rpm1956
QR Code
Listen
Pdf
Place the chickpea flour in a large bowl. Gradually add the water while stirring with a whisk. Mix the batter until it is even, with no clumps. Add a tablespoon or two of EVO. Add salt to taste. Cover the bowl with plastic wrap and refrigerate it for at least 4 hours, even better if it can sit overnight.
When you’re ready to cook, preheat the oven to 480° F (250° C). The farinata batter will have a layer of foam on top—skim it off with a slotted spoon and discard it.
Completely coat the bottom of a 12-inch (30 cm) non-stick round pizza pan with a generous layer of extra-virgin olive oil. Ladle the farinata batter into the pan to fill it and gently stir to incorporate the olive oil into it.
Bake for 14-20 minutes depending on oven (I noticed in our electric oven 15-16 works), or until crispy and beginning to brown on top. Serve warm and fresh.
Add other ingredients as you desire. Sautéed onions are a great addition, as are peppers, mushrooms, zucchini, etc. Experiment, as this is a great base to work with!