A thin, crisp Ligurian chickpea flatbread topped with roasted tomato and sweet pepper, baked hot and fast.
Farinata is a rustic Ligurian flatbread made from nothing more than chickpea flour, water, olive oil, and salt, poured thin into a hot pan and baked until crisp at the edges and custardy in the center. It has been a staple street food in Genoa and along the Ligurian coast for centuries, sold by weight from bakery windows and eaten plain or dressed with whatever vegetables are in season. The batter needs to rest for several hours, ideally overnight, so the chickpea flour fully hydrates and the raw, dusty taste cooks out — skipping this step is the most common reason home versions turn out gritty. It bakes at very high heat in a generously oiled pan, which is what gives farinata its characteristic crisp, almost fried bottom crust. Topping it with roasted tomato and sweet pepper is a home-kitchen variation rather than the plain, traditional style, but it follows the same Ligurian instinct of keeping toppings simple and letting good olive oil and the pan's high heat do most of the work.
Serves 2
Whisk chickpea flour, water, 2 tbsp olive oil, and salt together until smooth. Skim off any foam that rises to the top. Cover and let rest at room temperature at least 4 hours, or overnight in the fridge.
Preheat oven to 475°F (245°C). Place a 10-inch cast-iron or ovenproof skillet inside to heat for 10 minutes.
Toss bell pepper and tomatoes with 1 tbsp olive oil, black pepper, and rosemary.
Carefully remove the hot pan and add remaining 2 tbsp olive oil, swirling to coat the bottom and sides completely.
Whisk the rested batter once more, pour into the hot, oiled pan, and scatter the tomato and pepper mixture evenly over the surface.
Bake 20-25 minutes until the top is set, golden, and slightly blistered at the edges, and the bottom is crisp when you lift a corner. Let rest 5 minutes before slicing.
Scatter fresh basil over the top, slice into wedges, and serve warm.
Skim the foam off the batter after whisking — it's trapped air that would otherwise create uneven bubbles when baking.
Let the batter rest the full time; a rushed batter tastes distinctly of raw chickpea flour, which no amount of good toppings can fix.
Preheat the pan thoroughly before adding the oil and batter — a cold pan is the main reason farinata sticks or doesn't crisp.
Keep it completely plain with just olive oil, rosemary, and black pepper for the traditional Genoese version.
Top with thinly sliced red onion and a scattering of olives instead of tomato and pepper.
Add a handful of grated Parmesan over the top in the last 5 minutes of baking for extra richness.
Best eaten the day it's made while still crisp. Leftovers keep 2 days refrigerated; reheat in a hot oven or skillet rather than the microwave to restore some crispness.
Farinata dates back centuries in Liguria, with local legend tying its invention to shipwrecked Genoese sailors who improvised a meal from chickpea flour and seawater; it remains a fixture of Genoa's street food scene today, sold from dedicated farinata shops.
You can, but the texture and flavor suffer noticeably — the batter tastes raw and gritty without at least a few hours to hydrate.
The pan likely wasn't hot enough or wasn't oiled generously before the batter went in — both steps matter for a clean release.
Yes, farinata is naturally gluten-free since it's made entirely from chickpea flour, water, and oil.
Per serving (150g / 5.3 oz) · 2 servings total
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