Ligurian Farinata Savory Italian Pancake or Flatbread

Discover the magic of Ligurian Farinata, a savory Italian pancake or flatbread that perfectly balances simplicity and flavor. Made with just chickpea flour, water, and olive oil, this naturally gluten-free dish boasts a creamy, custard-like interior and a delightfully crispy, golden crust. Originating from the Liguria region, farinata is enhanced with a touch of black pepper and optional fresh rosemary for an herbal twist. This versatile creation is baked to perfection in a hot skillet for authentic texture and aroma. Whether served as a warm appetizer, a light snack, or alongside a fresh salad, farinata’s rustic charm will transport you straight to the Italian Riviera. Perfect for sharing, this recipe is as easy to make as it is delicious, making it an ideal introduction to traditional Italian cuisine! Keywords: Ligurian farinata, savory Italian pancake, chickpea flatbread, gluten-free Italian recipes, authentic Italian appetizers.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 6

Ingredients

• 250 grams chickpea flour
• 750 milliliters water
• 80 milliliters extra virgin olive oil
• 1.5 teaspoons salt
• 0.25 teaspoons freshly ground black pepper
• 1 teaspoon rosemary (optional, for garnish)

Directions

Step 1

In a large mixing bowl, combine the chickpea flour and salt.

Step 2

Slowly add the water while whisking continuously to avoid lumps. The batter should be smooth and have the consistency of heavy cream.

Step 3

Let the batter rest at room temperature for at least 2 hours (or up to 6 hours) to allow the flour to fully hydrate.

Step 4

Once rested, skim off and discard any foam or bubbles that may have formed on the surface.

Step 5

Preheat your oven to 230°C (450°F) and place a large, heavy-bottomed oven-safe pan (like a cast iron skillet) or farinata pan in the oven to heat up.

Step 6

Once the pan is hot, carefully remove it from the oven and add about 40 milliliters of olive oil, swirling to coat the bottom evenly.

Step 7

Give the batter a quick stir, then pour it into the hot pan. The batter should be about 5-7 mm (¼ inch) thick.

Step 8

Drizzle the remaining olive oil over the top and sprinkle with black pepper. If desired, add fresh rosemary for extra flavor.

Step 9

Return the pan to the oven and bake for 20 to 25 minutes, or until the top is golden brown and slightly crisp, with some darker spots for texture.

Step 10

Remove the farinata from the oven and let it cool for a few minutes before slicing into wedges or squares.

Step 11

Serve warm or at room temperature, accompanied with a salad or as an appetizer before the main course.

Nutrition Facts

Serving size	(1100.9g)

Amount per serving	% Daily Value*
Calories	1609.7

Total Fat 91.4g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3722.9mg	0%
Total Carbohydrate 147.7g	0%
Dietary Fiber 27.2g	0%
Total Sugars 27g
Protein 56.1g	0%

Vitamin D 0IU	0%
Calcium 161.5mg	0%
Iron 12.3mg	0%
Potassium 2122.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 13.7%

Carbs: 36.1%