How to Make Farinata

This fainè, or farinata, is Chef John's recipe for a comforting flatbread made of garbanzo bean flour batter baked in a hot oven and served in wedges.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 190 Calories

Ingredients

• freshly ground black pepper to taste
• 5 tablespoons olive oil, divided
• 2 cups lukewarm water
• 0.5 teaspoon minced fresh rosemary
• 1.5 teaspoons kosher salt
• 1.5 cups garbanzo flour

Recipe Instructions

Step 1

Preheat the oven to 500 degrees F (260 degrees C).

Step 2

Whisk together lukewarm water and garbanzo flour in a large bowl until smooth. Cover the bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim off as much foam as possible from the top of batter. Whisk 3 tablespoons olive oil, kosher salt, and rosemary into batter until well combined.

Step 3

Heat a 10-inch cast iron skillet over high heat until smoking hot. Pour remaining 2 tablespoons olive oil into the skillet and swirl to coat the bottom. Continue to heat until oil shimmers and a wisp of smoke rises from oil.

Step 4

Quickly pour batter into hot oil; carefully transfer the skillet to the preheated oven.

Step 5

Bake in the preheated oven until pancake is browned and crusty, 25 to 30 minutes. Transfer pancake immediately to a plate and cut into wedges. Garnish with freshly ground black pepper and serve hot.