Farinata Ligure Chickpea Flatbread

Ingredients

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• Chickpea Flour Chickpea Flour 300g 2 & 1/2 cups
• Water Water 900g 3 & 1/2 cups
• Extra Virgin Olive Oil Extra Virgin Olive Oil 220ml 7/8 cup
• Fine Sea Salt Fine Sea Salt 1 tsp 1 tsp
• Ground Black Pepper Ground Black Pepper to taste to taste
• Dried Rosemary Dried Rosemary 1 tsp 1 tsp

Instructions

1. 1.*Note: Sieve the chickpea flour into a large bowl, add the salt and mix with a whisk. Keep mixing while pouring the water and continue until a homogeneous and liquid compound is achieved. Let it rest covered with a tea towel for 5- 6 hours (or overnight).*
2. 2.After this time you can proceed with the cooking.
3. 3.Place a rack in the lower third of the oven and preheat the oven to 250 °C. Coat a large shallow pan, such as a pizza pan or large rimmed baking tray, with half the amount of olive oil. It should be enough to cover its bottom with a thin layer of oil.
4. 4.With a spoon or whisk, skim off any foam that might have formed on the surface of the batter. Whisk the batter thoroughly again to mix in any grains at the bottom of the bowl, also adding the other half of the olive oil.
5. 5.Pour the batter into the prepared pan. Do not overfill the pan, the batter should be less than 1 cm thick.
6. 6.If you have leftover batter, use it to bake a second farinata (the batter can be stored overnight in the refrigerator).
7. 7.Now you can sprinkle the farinata with the dried rosemary before carefully transferring the pan to the preheated oven.
8. 8.Bake for 15 to 20 minutes, depending on how hot your oven is. Check anyway after 10 minutes.
9. 9.When finished, the farinata will be set, with a lovely golden top and crispy brown edges. Remove from the oven and let cool briefly.
10. 10.Grind a little black pepper over the top, if you like. Slice the farinata into wedges and serve!

Nutritional Information

• Calories:
  381
• Fat:
  29g
• Sodium:
  526mg
• Carbs:
  23g
• Sugar:
  1g
• Protein:
  8g