LIGURIA - Farinata di ceci
SKU:
Classic Farinata (Chickpea Flatbread)
Total Time: 4 hours 30 minutes (mostly resting)
Servings: 15–20
Preheat: 450°F
Ingredients
- 4 cups water (room temperature)
- 10 oz chickpea flour (about 2¼ cups)
- ¼ cup Viaggio extra virgin olive oil, plus more for greasing
- ¼ oz salt (about 1½ teaspoons)
- Ground black pepper, to taste (optional, for serving)
Instructions
- In a large mixing bowl, add the chickpea flour. Make a well in the center and slowly pour in the water, whisking constantly to avoid lumps. Mix until you have a smooth, liquid batter. Cover the bowl with plastic wrap and let it rest at room temperature for 4–5 hours, stirring occasionally.
- After resting, skim off any foam from the surface of the batter. Stir in the olive oil and salt until fully combined.
- Preheat a static oven to 480°F (or a fan oven to 450°F). Lightly grease three 10-inch round baking trays with olive oil.
- Divide the chickpea batter evenly among the trays. Use the back of a fork to level the surface and ensure even thickness for uniform cooking.
- For a static oven: Place trays on the bottom rack and bake for 10 minutes.
- For a fan oven: Bake for 7–8 minutes at 450°F.
- Then, move trays to the top of the oven and continue baking for another 10–15 minutes, or until the farinata is golden and crisp on the edges.
- Remove from the oven and let cool slightly. Slice and serve hot, sprinkled with freshly ground black pepper if desired.
This savory Italian classic is perfect as an appetizer, snack, or side!
BUON APPETITO!
