Farinata (Ligurian Chickpea Pancake)
Why this recipe works
- Traditional method: Resting the chickpea batter before baking helps the flour hydrate evenly, giving the farinata a smoother texture.
- Crisp edges: A preheated cast-iron pan and a generous coating of olive oil help the edges set quickly and brown deeply.
- Simple ingredients: Chickpea flour, water, salt and olive oil create a naturally savoury base, with rosemary and black pepper adding aromatic depth.
Get the most out of this recipe
Timing notes
- Rest the batter: The short rest is important: it hydrates the chickpea flour and allows foam to rise so it can be skimmed off before baking.
- Serve warm: Farinata is at its best shortly after baking, while the edges are still crisp and the centre is soft.
Texture tips
- For crisper edges: Let the cast-iron pan get properly hot before adding the oil and batter; this helps the base and sides cook quickly.
- Re-crisp leftovers: Reheat chilled slices on a hot baking tray in a 220°C (430°F) oven so the edges regain some crispness.
Ingredient notes
- Chickpea flour: Use finely milled chickpea flour for the smoothest batter and whisk thoroughly to remove dry pockets.
- Rosemary choice: Fresh rosemary gives a brighter, resinous aroma; dried rosemary works too, but use it more sparingly as it can taste stronger.
- Olive oil matters: Extra virgin olive oil gives the pancake its characteristic savoury richness, while a lighter olive oil produces a milder finish.
Authenticity notes
- Ligurian style: Farinata is associated with Liguria and is typically served simply, cut into pieces and finished with black pepper rather than heavy toppings.
- Simple finish: The appeal is in the contrast between the nutty chickpea batter, olive oil and crisp edges, so keep accompaniments restrained.
Equipment you'll need
Ingredients
Instructions
- Whisk the chickpea flour, water and fine sea salt in a mixing bowl until smooth. Let it rest for 30 minutes so the flour hydrates and any foam rises to the top. Meanwhile, heat the oven to 240°C (465°F) and set a cast-iron frying pan inside to preheat.
- Strip the rosemary leaves from the sprigs and finely chop them. Skim off any foam from the batter surface, then whisk in most of the rosemary, reserving a pinch for the top. Carefully remove the hot pan, add the extra virgin olive oil and swirl to coat the base and sides.
- Pour the batter into the hot, oiled pan and sprinkle over the reserved rosemary. Bake for 12 to 15 minutes until set and deeply golden at the edges, then switch to the grill for 1 to 2 minutes if you want extra colour on top. Rest for 2 minutes, then slice and finish with black pepper.
Recipe notes
Tips
- For the crispest edges, make sure the pan is properly hot before adding the oil and batter.
- If you are serving vulnerable people, use potable water and bake the farinata until fully set and piping hot throughout.
Substitutions
- Replace fresh rosemary with dried rosemary, using half the amount for a milder, less resinous flavour.
- Replace extra virgin olive oil with light olive oil for a more neutral finish.
Storage
- Refrigerate up to 2 days
- Cool completely, then store airtight in the fridge. Reheat on a hot baking tray in a 220°C (430°F) oven for 6 to 8 minutes until hot and the edges re-crisp.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 3 servings
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: Italian
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Tarte Flambée (Alsatian Flatbread with Crème Fraîche, Bacon and Onion)
Crisp tarte flambée with crème fraîche, bacon and onions
Tlayudas Oaxaqueñas (Large Crisped Tortillas with Beans, Cabbage and Queso Oaxaca)
Crisped tortillas topped with beans, cabbage, avocado and cheese
Modern Pide Flatbread
Boat-shaped Turkish pide flatbread with a soft, chewy crumb
Bavarian Flatbread with Crème Fraîche, Bacon and Onions
Flatbread with crème fraîche, bacon, onions and chives
Vegetarian Black Bean Quesadilla
Crisp quesadilla with black beans, cheddar and peppers
Pan con Tomate (Catalan Tomato Toast with Garlic and Olive Oil)
Toasted bread rubbed with garlic and ripe tomato
Misal Pav (Spicy Sprouted Bean Curry)
Spicy sprouted bean curry topped with farsan and pav
French Lentil and Roasted Vegetable Bowl with Dijon Dressing
Green lentils with roasted carrots and courgettes in Dijon dressing
Farinata di Ceci (Ligurian Chickpea Flatbread)
Thin chickpea flatbread baked with olive oil until crisp
Bubble and Squeak (Fried Potato and Cabbage Patties)
Pan-fried patties made with potato and cabbage
Cod and Chickpea Bowl with Lemon and Parsley
Cod bowl with chickpeas, roasted peppers and lemon dressing
Vegetarian Gorditas with Potato and Cheese
Griddled gorditas filled with potato, onion and queso fresco
Farinata di Ceci (Ligurian Chickpea Flatbread)
Thin chickpea flatbread baked with olive oil until crisp
Pollo al Mattone (Weighted Pan-Roasted Chicken)
Weighted pan-roasted chicken with rosemary, garlic and lemon
Agnello alla Scottadito (Italian Grilled Lamb Cutlets)
Grilled lamb cutlets with rosemary, garlic and lemon
Arista di Maiale al Forno (Florentine-Style Roast Pork Loin)
Roast pork loin with garlic, rosemary and white wine juices
Cordero Asado de Navidad (Spanish Christmas Roast Lamb)
Roast leg of lamb with rosemary, garlic and potatoes
Cordero Asado (Spanish-Style Roast Lamb with Garlic and Rosemary)
Roast lamb with garlic, rosemary, lemon and white wine
You might also like
Pancake Bites
Baked pancake bites with vanilla batter and blueberries.
Air Fryer Honey BBQ Chicken Tenders
Crispy chicken tenders finished with a honey barbecue glaze.
Tilapia en Salsa Verde (Tilapia in Tomatillo Green Sauce)
Tilapia simmered in tomatillo salsa verde with coriander and lime
Pan-Fried Sea Bass with Crushed Peas and Tartare Sauce
Crisp pan-fried sea bass with crushed peas and tartare sauce
Poulet à la Normande (Chicken with Apples and Cream)
Chicken braised with apples in a cider and cream sauce
Air Fryer Paneer Tikka
Air-fried paneer tikka with peppers and red onion.
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
