This is a traditional Ligurian recipe made from chickpea flour, so it’s gluten-free. I particularly liked making it really thin, so it gets nice and crispy. You can change the toppings or leave them off completely, and it’s a delicious hearty snack. This is an adaptation of an original recipe from Marcella Hazan, the Julia Child of Italian cooking.
2 1/2 cups water
1 3/4 cups chickpea flour
1 teaspoon salt
3 tablespoons extra virgin olive oil
1 tablespoon chopped rosemary, fresh or dried
1/4 cup chopped gaeta olives or your favorites
2 tablespoons grated parmesan
2 tablespoons caramelized onions
Whisk together the water, chickpea flour, salt, oil, and rosemary. This mixture can be refrigerated for a few days, if you can’t use it all at once. I made 3 flatbreads from this recipe, but could have made 4.
Pour a thin layer into an oiled frying pan so that it just barely covers the bottom. Bake at 350 for 20 minutes.
Meanwhile, caramelize some onions by sauteing them in a little olive oil until they start to turn light brown. Make sure to season with a little salt.
Sprinkle the onions, parmesan, and olives over the farinata, and bake for another 20 minutes, until the edges start getting brown. Remove with a spatula and cut into wedges.