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Gluten-free Flat Focaccia with Chickpea Flour, Rosemary and Cheese

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This gluten-free chickpea crêpe (Farinata), is a fabulous flatbread and a great italian substitute for pizza dough. It’s delicious alone or served with cheese, artichockes and sauteed onions.  photos coco zordan

A bit of History: Farinata, socca, or cecina is a sort of thin crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Pisa. In Italy it is served stuffed into small focaccia (mainly in Pisa) or between two slices of bread, as it is traditional in Livorno. It is sold in pizzerias and bakeries. Its variants include sometimes onions, eggplants or artichokes.

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The Recipe

Servings

6

Prep time

5 min.

Cooking time

40 min.

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Ingredients

  • garbanzo flour gr.150 (1 cup)

  • warm water 2 cups (g.450)

  • olive oil 1/3 cup (6 tbs)

  • salt

  • black pepper

  • (opt.) white onion 1 or 2

  • (fresh or dry) rosemary or sage leaves TT

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Directions

Set the oven at 400/425* F. Whisk together chickpea flour and room temperature water until smooth.  Batter should be quite loose. Put aside and wait a couple of hours or more before using. If you want to use the batter immediately use warm water instead.  Batter can be kept refrigerated for a few days too.

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When ready to use add the rest of the ingredients: 6 TBS olive oil (better if XVOO) and a tsp of salt.  Mix well. Pour the batter into a greasy oven pan. Add  herbs on the top.

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Bake on middle rack for 30/40 minutes or till golden brown and edges become crisp.

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Remove from oven add some more oil and the grated parmesan when it’s still hot. Serve immediately cut into triangular slices (like a pizza).

If adding onions (or artichockes): sauteé the sliced onions in 2 tbs olive oil until golden brown; add onions to the farinata in the last 5 minutes of bakng. Serve  immediately when still hot. Buon Appetito con la Farinata!

 

 

 

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