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Farinata Genovese (Genovese Flatbread)

Recipe courtesy of Memorie di Angelina


2/4 people
Prep. Time
25 min


  • 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


  • 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.