• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dish by Dish

SIMPLE GLUTEN-FREE RECIPES that actually taste good

  • Bread Recipes
  • Air Fryer Recipes
  • By Diet
    • Gluten-free
    • Dairy-free
    • Vegan
    • Vegetarian
    • Paleo
    • Grain-free
    • Egg-free
  • By Course
    • Bread Recipes
    • 30-Minute Meals
    • Breakfast
    • Brunch
    • Appetizers
    • Side Dishes
    • Lunch/Dinner
    • Snacks
    • Desserts
  • Recipe Index
  • Start Here
    • Blog
    • My Cookbook
    • Work with me
    • Portfolio
    • Resources
      • Top 30 Tips for Food Bloggers
      • Food Photography Tips
      • My Kitchen
      • My Library
      • Printables
      • Cooking Glossary
      • Kitchen Tips
    • Travels
      • Australia
      • Argentina
      • Brazil
      • Italy
      • Singapore
      • Uruguay
      • USA
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Bread Recipes
  • Air Fryer Recipes
  • Gluten-free
  • Dairy-free
  • Recipe Index
  • Blog
  • Start Here
×
You are here: Home / Appetizers / Rosemary Chickpea Flatbread (Farinata)

Rosemary Chickpea Flatbread (Farinata)

Published: Aug 14, 2014 · Modified: May 25, 2020 by Felicia Lim · This post may contain affiliate links

Ciao amico! Can you guess where I’m writing to you from?

Let me give you a hint. I’m currently in my favorite country on earth – the boot-shaped country that has food so deeply embedded in its culture that you can’t visit it without talking, eating and tasting its delicacies.

Need more hints? How about this….Where did pizza and pasta originate?

Rosemary Chickpea Flatbread (Farinata)

Yes! You got it! I’m writing to you from La Bella Italia, Italy, the land of my Tuscan dreams and food fantasies.

We’d flown into Rome early Saturday morning, got our passports stamped and checked in at our hotel. For the next few days, we did the typical tourist sightseeing (I’ll might tell you about that in another post) and we later drove down south to Naples and the Amalfi Coast (it is so incredibly beautiful – gorgeous sunny skies and turquoise waters among the backdrop of natural cliffs – also in another post). Italy is definitely blessed with plenty of beauty.

Rosemary Chickpea Flatbread (Farinata)

But you know what really hypes me up, apart from Italy’s natural beauty? I’m so taken away by the fact that in this incredible country, food has its own pedastal in Italian culture.

Juan and I have eaten so much, and will continue to eat our fill of Italian food during this trip.

And yes, while pizza and pasta are the international icons of Italian cuisine, there are plenty of other foods which are deeply rooted in the country’s culture – things that are less well-known amongst foreignors but no way less worthy.

Rosemary Chickpea Flatbread (Farinata)

Today I’m bringing you a recipe for rosemary farinata, which is basically rosemary chickpea flatbread that has its humble beginnings in Genoa, but then later became a popular street food along the south Tuscan coast, particularly in Linguria.

If you find it familiar, it may be because you may have tried or heard of its cousins socca (originated in France) or faina (as they call it in Argentina).

Rosemary Chickpea Flatbread (Farinata)

As with many foods, farinata, which is also known as “torta de ceci” or “cecina“, was first created as food for the poor.

As it is made with just chickepea flour, water, olive oil, salt and pepper, its affordable ingredients made it an extremely accessible snack for the lower social classes. This article gives an in-depth description of this gluten-free chickpea-based food that you might be interested in.

I found this recipe from Rachel’s blog, after going through her delicious archives while preparing for the trip to Italy, and made it just a week before flying to Rome.

Rosemary Chickpea Flatbread (Farinata)

Farinata is very filling, and can be eaten both alone as an appetizer or as a full meal, accompanied with roasted veggies or other ingredients of your choice.

To be honest, I liked it more as an appetizer sprinkled with freshly ground blackpepper and an extra shake of salt, but am not sure if I could eat it as an entire meal.

Rosemary Chickpea Flatbread (Farinata)

Because chickpea has a very distinct and particular smell and taste, it may affect how much you like farinata.

The taste may be a bit too strong for some palettes. But if you like hummus, which is made of pureed chickpeas, I’m betting you’ll also like farinata. (My verdict is this: while I liked the texture of the farinata, I’m not so sure I liked the taste of chickpeas enough to make it again.)

Rosemary Chickpea Flatbread (Farinata)

Ok amico, I have to leave you now…the warm sea waters and Italy’s beautiful beaches are calling me.

Buen Apetito and Ciao for now!

Rosemary Chickpea Flatbread (Farinata)

ROSEMARY CHICKPEA FLATBREAD (FARINATA)
Serves 3-4 as an appetizer
Barely adapted from: Rachel Eats

Ingredients:

1) 200g of chickpea flour
2) 600ml of water
3) Generous shake of salt
4) 2-3 tablespoons of olive oil
5) 2 sprigs of fresh rosemary, leaves only
6) Black pepper, to sprinkle on when serving

Steps:

1) Whisk the chickpea flour, water, and salt together in a large bowl, until you achieve a smooth batter. Let the batter to rest at room temperature for two hours.
2) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel). Remove any froth that has risen to the surface after the batter has rested and then whisk batter until smooth again.
3) Pour the oilive oil into a baking tray/dish/cast iron pan. Tilt the dish/tray/pan so that the olive oil coats every part of the surface (as well as the sides).
4) Pour the batter into the oiled dish/tray/pan, and use a fork to mix the batter and oil together. It will not incorporate fully and will look quite bubbly.
5) Sprinkle the fresh rosemary leaves over the batter
6) Bake batter in the pre-heated oven for at least 30 minutes (or more) until it is set firm and golden on the surface. If you like a crispy crust, turn up the oven to 400 deg Fahrenhei (200 deg Cel) and bake some more until crust is crispy to your liking (if necessary, use a paper towel to dab away excess oil).
7) Allow the farinata to cool for at least 5 minutes before you slice it and use a spatula to ease it from the dish/tray/pan.
8) Grind plenty of black pepper over the slices of farinata and serve while still warm.

Note: In the pictures, the farinata is not crispy on top. While it still tastes good like that, I suggest baking the farinata for as long as necessary to achieve the crispy crust, so that the outside texture constrasts with the soft, starchy inside.

Recipes you might also like

  • Grain-free Chocolate Hazelnut CookiesGrain-free Chocolate Hazelnut Cookies
  • Easy Gluten-free Lemon Muffins (Dairy-Free)Easy Gluten-free Lemon Muffins (Dairy-Free)
  • Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
  • Cranberry Pie (Gluten-Free, Dairy-Free)Cranberry Pie (Gluten-Free, Dairy-Free)

About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Previous Post: « Grain-free Blueberry Cashew Scones + A life well lived
Next Post: Grain-free Berry & Cream Tarts »

Reader Interactions

Comments

  1. rachel says

    August 16, 2014 at 1:41 pm

    It looks delicious in your beautiful pictures. I agree about the particular taste (which I like very much..i too like it with salt and black pepper. I hope you have a great holiday, best Rx

    Reply
    • felicia | Dish by Dish says

      August 17, 2014 at 4:08 am

      Rachel! Thanks for dropping by! I am enjoying myself so much in Italy that I just want time to come to a standstill. Oh btw, I wanted to let you know that we went to Testaccio for dinner on Sunday night based on your advice, but because it was august and most shops were todo chiusi, we went to the first restaurant we stumbled upon (to Osteria delgi amici – and had a really good dinner. I had octopus salad, then oxtail stew. really good roman food. Have you tried this place?).

      thanks for recommending testaccio! Hope you’re enjoying yourself in London! I’ll be heading back to Rome for one last night after Capri, and then it’s arrivederci la bella Italia!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello & welcome!

Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

Read my story here →

Subscribe

to receive free email updates!

Most Popular

    Easy Honey Oat Bread (Gluten-Free, Dairy-Free Option)

    Gluten-free naan in a cast iron skillet on a wooden board

    Easy Gluten-Free Naan Bread (No-Yeast, Dairy-Free)

    Easy Gluten-free Lemon Muffins (Dairy-Free)

    Soft Fluffy Gluten-Free Bread (Dairy-Free)

Air Fryer Recipes

Crispy Air Fryer Bacon (Gluten-Free, Dairy-Free)

Air Fryer Kale Chips (Gluten-Free, Vegan)

Crispy Air Fryer Chickpeas (Gluten-Free, Vegan)

Crispy Air Fryer Chicken Tenders (Gluten-Free, Dairy-Free)

Bread Recipes

Soft, Fluffy Brown Rice Bread (Gluten-Free, Dairy-Free)

Fluffy Low Carb Buns (Gluten-Free, Dairy-Free)

Honey Quinoa Bread (Gluten-Free, Dairy-Free)

Gluten-Free Irish Soda Bread (Dairy-Free, Vegan)

Latest on the blog

Easy Gluten-free Lemon Muffins (Dairy-Free)

Soft, Fluffy Brown Rice Bread (Gluten-Free, Dairy-Free)

The Best Lemon Meringue Pie (Gluten-Free, Dairy-Free)

How to Make Brown Rice Flour (Gluten-Free, Vegan)

Footer

Never miss a recipe

Sign up to get recipes via email

Footer


About

  • New? Start Here
  • Latest on the Blog
  • Privacy Policy
  • Contact Me
  • Work with Me

Recipes by Diet

  • Gluten-Free
  • Dairy-Free
  • Vegan
  • Egg-Free
  • Vegetarian

Recipes by Course

  • Bread Recipes
  • Appetizers
  • Main Courses
  • Snacks
  • Desserts


^ back to top

© 2021 Dish by Dish. Privacy Policy. Brunch Pro Theme by Feast Design Co.