Italian Farinata

Today on the Takrecipe website, we’re diving into a simple yet delicious Italian classic—Farinata, also known as socca in France. This savory chickpea flatbread originates from the Ligurian coast and is made with just a few ingredients: chickpea flour, water, olive oil, and salt. Traditionally baked in a hot oven or wood-fired stove, farinata develops a crispy exterior and a soft, slightly creamy interior. It’s naturally gluten-free and packed with plant-based protein, making it a nutritious and satisfying dish. Whether served as an appetizer, snack, or light meal, farinata is a must-try for lovers of Italian cuisine.

Ingredients (Serves 4)

• 1 cup (120g) chickpea flour
• 1 ¼ cups (300ml) water
• 3 tablespoons extra virgin olive oil (plus more for greasing)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh rosemary (chopped, optional)
• ½ teaspoon garlic powder (optional)Ingredients (Serves 4)
• 1 cup (120g) chickpea flour
• 1 ¼ cups (300ml) water
• 3 tablespoons extra virgin olive oil (plus more for greasing)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh rosemary (chopped, optional)
• ½ teaspoon garlic powder (optional)

Prepare the Batter

In a mixing bowl, combine the chickpea flour and salt. Gradually add the water while whisking continuously to avoid lumps. Once smooth, cover the bowl with a kitchen towel and let the batter rest for at least 2 hours (or up to 4 hours). This resting period helps the flour absorb water, resulting in a better texture. Before cooking, skim off any foam that has formed on the surface.

Preheat the Oven and Pan

Preheat your oven to 475°F (245°C). Place a large, well-seasoned cast-iron skillet or a pizza pan inside the oven to heat up. The pan should be extremely hot before adding the batter, which helps create a crisp crust.

Add the Oil and Batter

Carefully remove the hot skillet from the oven (use oven mitts). Add 2 tablespoons of olive oil, swirling it around to coat the bottom evenly. Then, pour in the chickpea batter, ensuring it spreads evenly in the pan.

Add the Oil and Batter

Add the Oil and Batter

Garnish and Serve

Once done, remove the farinata from the oven. Brush it with an extra drizzle of olive oil and sprinkle fresh rosemary and black pepper on top. Let it cool for a couple of minutes before slicing into wedges. Serve warm as a snack, appetizer, or alongside a fresh salad.

Tips:

Resting Time Matters:

🟢The longer the batter rests, the better the texture. If you have time, let it sit for up to 4 hours.

Use a Hot Pan:

🟢Preheating the pan ensures the farinata gets a crispy crust while remaining soft inside.

Experiment with Flavors:

🟢You can add caramelized onions, sun-dried tomatoes, or even a pinch of smoked paprika for extra depth of flavor.

Other Italian food Recipes:

• Chicken Stroganoff Recipe
• Shrimp Pasta Recipe
• Eggplant Rollatini