farinata on chopping board with rosemary

Written by Kevin Kapusi Starow


  • 150 gm            Chickpea flour (Besam)
  • 300 ml             Water
  • 45 ml               Olive Oil (EVO)
  •                         Rosemary, picked
  •                         Salt     


  • Mix together the water, oil and salt.
  • Then add this to the flour and mix together well.
  • Allow to sit in a warm climate for 2 to 24 hours (the longer the better)
  • Heat some olive oil in a cast iron pan, when almost smoking add enough batter to cover the base to a thickness of 2cm. Scatter some of the rosemary over the surface and allow to sink in.
  • Allow to cook for several minutes, then place the pan in a preheated oven at 180c for 10 minutes.
  • Remove from the oven and serve.

Leave a comment

Share via
Send this to a friend