Farinata
Instructions
STEP 1
To make farinata (chickpea flour pizza) put the chickpea flour in a bowl, create a well in the center and slowly pour in room temperature water. Bring together taking care to avoid the formation of lumps until you have a wet uniform dough.
STEP 2
Cover with a wrap and let the dough to rest outside the fridge for 4-5 to 10 hour. Stir occasionally. After this time remove the foam formed on the suface with a skimmer and stir.
STEP 3
Add 50g olive oil and salt, then stir again.
STEP 4
Grease three 32 cm diameter pans with the rest of the oil (traditionally copper or aluminium pan but you can also use a non-stick pan) and spread the chickpea mixture with a ladle. Level out the mixture with a fork to ensure a even baking; then bake in static oven preheated to 250° and cook on the oven floor for the first 10 minutes. Otherwise in fan oven at 220° on the oven floor for 7-8- minutes. After this time move the backing tray to the top rack of the oven and cook for 10-15 minutes until farinata has a golden hazelnut color. Take farinata out of the oven and enjoy it hot with pepper.
Ingredients
- Chickpea Flour300 g
- Water 900 ml
- Extra virgin olive oil 50 g (+ 70 g to grease the pan)
- Salt 10 g
Farinata
Ingredients
- Chickpea Flour300 g
- Water 900 ml
- Extra virgin olive oil 50 g (+ 70 g to grease the pan)
- Salt 10 g
Instructions
STEP 1
To make farinata (chickpea flour pizza) put the chickpea flour in a bowl, create a well in the center and slowly pour in room temperature water. Bring together taking care to avoid the formation of lumps until you have a wet uniform dough.
STEP 2
Cover with a wrap and let the dough to rest outside the fridge for 4-5 to 10 hour. Stir occasionally. After this time remove the foam formed on the suface with a skimmer and stir.
STEP 3
Add 50g olive oil and salt, then stir again.
STEP 4
Grease three 32 cm diameter pans with the rest of the oil (traditionally copper or aluminium pan but you can also use a non-stick pan) and spread the chickpea mixture with a ladle. Level out the mixture with a fork to ensure a even baking; then bake in static oven preheated to 250° and cook on the oven floor for the first 10 minutes. Otherwise in fan oven at 220° on the oven floor for 7-8- minutes. After this time move the backing tray to the top rack of the oven and cook for 10-15 minutes until farinata has a golden hazelnut color. Take farinata out of the oven and enjoy it hot with pepper.
