Make Ahead

5-Minute Rosemary Sea Salt Farinata squares

November 28, 2013
2 Ratings
  • Makes one 12'x3' tart pan
Author Notes

This is my go-to hors d'oeuvre: it is really easy to make, but the flavors amount to more that the mix of its parts. It works for vegetarians and vegans, can be made ahead and travels well. It also lends itself to modifications: replace rosemary and garlic with olives and anchovies as a topping for a more substantial flavor, or even nigella and goat cheese for an interesting twist. —boston foodie

What You'll Need
  • 100 grams Chickpea flour
  • 2 cups water
  • 1-2 tablespoons good quality olive oil
  • 1-2 teaspoons sea salt or fleur-de-sel
  • 1-2 teaspoons twigs of rosemary
  • 1-2 cloves of garlic, sliced thinly (optional)
  1. Mix the chickpea flour with the water until there are no lumps. Let it rest for at least two hours in the fridge. Can be made the night ahead
  2. When you are ready to bake the farinata, warm the oven to 350F (180C) and oil a tart pan. I like to use a 3''x12'' rectangular one and then cut the farinata in squares, but any shape will work.
  3. Bake the farinata for 10' or until a crust begins to form. At this time, remove from the oven and using a pastry brush, spread the olive oil on the surface of the farinata. Be gentle, as the surface is still very thin. Sprinkle the sea salt, the rosemary leaves and the garlic slices, if using, and return to oven for 20'-25', until the surface browns.
  4. Cool at room temperature and then cut into 1''x1'' squares. Serve warm.

See what other Food52ers are saying.

  • EmilyNunn
  • healthierkitchen
  • boston foodie
    boston foodie
  • klrcon

10 Reviews

EmilyNunn April 5, 2014
yum yum, yum-yum-yum.
boston F. April 5, 2014
boston F. April 5, 2014
healthierkitchen April 3, 2014
Good point! I guess I can try to the tin foil hack and make the pan smaller. I don't have a rectangular tart pan. I'm really looking forward to making this!!
boston F. April 3, 2014
That can work as well :). I'd love to hear how it comes out!
boston F. April 2, 2014
As far as I understand, a quarter sheet is 13"x9". My recipe gives amounts for a 12"x3" sheet. In terms of surface, if I am not mistaken, this is about 4 times less. So, if you want to use a quarter sheet, I'd quadruple the recipe amounts. Hope this helps. BTW- I love your recipes!!
healthierkitchen April 2, 2014
do you think I could bake this in a quarter sheet pan?
klrcon December 4, 2013
Thanks! That's a big help.
klrcon November 30, 2013
I love farinata because it was a childhood treat and this looks like a great way to serve it to company as it avoids the need to fry them up last minute. But I don't have a scale - any idea what the volume measurement for chickpea flour would be? Thanks so much.
boston F. December 1, 2013
Hi Kircon, thanks for your comment. 100g chickpea flour would be more or less 1 cup. And thank you again, you just made me notice I made a mistake in copying the recipe above. It is 2 cups of water for each cup of chickpea flour, not one! Thanks!!!!