Farinata Genovese (Genovese Flatbread)
Recipe courtesy of Memorie di Angelina
www.memoriediangelina.com
- Quantity
- 2/4 people
- Prep. Time
- 25 min
Ingredients
- Batter
- 250g (1/2 lb) of chickpea flour
- 800ml (27 oz) water
- Salt
- A good pour of olive oil
- Optional Seasonings
- Freshly ground pepper
- Fresh rosemary leaves
- Thinly sliced spring onions
Directions
- Place the flour and salt in a large bowl, then slowly whisk in the water until you have perfectly smooth, rather thin batter, similar to a crepe batter. Let the batter rest for at least three hours or (better) overnight. When you are ready to make your farinata, mix in the oil.
- Now pour the batter into a greased baking sheet. It should just cover the bottom by no more than 2 or 3 cm (1/2 inch) at most, thinner if you like. Sprinkle one of more of the optional flavorings.
- Bake the batter in a hot oven (400F) for about 15-20 minutes, or until golden brown on top. Cut into serving pieces and serve hot.