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Posted by on August 4, 2012

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.

8 Responses to Farinata

  1. Liz

    This is what I’ll be making for lunch today. Thx for the idea!

  2. Life & Sunshine

    mmm, now i just need chickpea flour!

  3. Bianca @ Confessions of a Chocoholic

    I’ve never had farinata but it sounds delicious! Also, I’m a fan of Marcella Hazan! She once mentioned me on Facebook because of a blog post I wrote ( and I was totally starstruck :)

  4. cht7

    I’ve never used chickpea flour before. Thanks for sharing this recipe and creating some new.

  5. Sophie33

    What a beautiful & appetizing creation! I love all things chickpea flour & this recipe rocks my tastebuds! Yeah!

  6. pinkpolkadotfood

    It looks and sounds delicious! May I please use one of your photos for my next Food Quiz. I will credit you for using it?