Farinata is a delicious Italian flatbread made with chickpea flour. It originated in Liguria and is similar to the French socca. I used fennel pollen this time (which smells divine!), but you could also use fresh or dried herbs like rosemary, thyme, oregano, and basil, or spices such as fennel seed or cumin.
Ingredients:
- 1/4 cup chickpea flour
- 1/4 cup + 1 tablespoon water
- 1/2 tablespoon olive oil
- pinch of salt
- fennel pollen
- black pepper
- Stir together the first four ingredients and let sit for at least 3 hours.
- When ready to bake, preheat a nonstick baking dish in a 450 degree oven for 5 minutes. Drizzle the skillet with olive oil then pour in the batter. Sprinkle the batter with sea salt, fennel pollen and freshly ground black pepper.
- Bake for 20 minutes or until golden and crispy, then enjoy!
Serves 1
(Recipe can be doubled or quadrupled and baked in larger non stick dishes)
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