FARINATA (ITALIAN CHICKPEA FLATBREAD)

FARINATA (ITALIAN CHICKPEA FLATBREAD) image

Number Of Ingredients 6

1 cup chickpea flour
1 1/4 cups water
1 tsp. salt
2 T olive oil (plus 1 T more for greasing pan)
1 T finely chopped fresh rosemary (or use a smaller amount of dried rosemary, ground in a mortar and pestle or pounded with something heavy)
coarse ground black pepper

Steps:

Mix together chickpea flour and salt, mix in water and olive oil and let the batter rest several hours or longer. (Some recipes recommend sifting the flour and salt together, but I just whisked the water into it.) When ready to bake, preheat oven to 450F, then preheat the pan for about 10 minutes. (I cooked this in a small toaster oven which doesn't get hotter than 450F. If your oven goes higher, I would use a higher temperature.) Finely chop 1 T fresh rosemary (or grind a smaller amount of dried rosemary) and whisk into batter. Remove pan from oven, pour in about 1 T olive oil and spread around, then pour in batter. Grind a generous amount of black pepper over batter. Bake the farinata until it's starting to crisp and brown around the edges, about 20-25 minutes. This is meant to be served warm, but I thought it was also delicious cold, when it become slightly crisp like a cracker.