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Author Notes: This baked Italian bread tastes like indulgence, and is made of 100% whole ingredients. Pure, simple, and totally satisfying this appetizer will become a staple in your weekly gluten-free and vegan repertoire. It is great fresh out of the oven or even toasted the next day for lunch! —Poppies and Papayas
- 1 1/2 cups garbanzo bean flour
- 2 cups warm water
- 3 1/2 tablespoons extra virgin olive oil
- 1 teaspoon minced fresh rosemary, packed
- 1/2 teaspoon merquén
- 1 teaspoon fine sea salt
- Freshly ground black pepper
- Whisk together the garbanzo bean flour and the water into a large bowl. Cover and let the batter sit at room temperature for two hours.
- After the two hours are up, gently spoon off the top foamy layer from the batter. This step is said to eliminate GI discomfort from the beans.
- Preheat the oven to 500 degrees Fahrenheit and then add 2 tablespoons of olive oil to the batter, along with the minced rosemary, merquén, and sea salt.
- Once the oven is preheated, heat a 10 inch cast iron skillet over medium-high heat. When the pan is hot, add the remaining 1 ½ tablespoons olive oil (it should be sizzling). Quickly pour the batter into the cast iron skillet and transfer the skillet into the oven.
- Bake the batter for 25-30 minutes until it looks golden and wrinkled. Depending on how hot your oven bakes, you may want to check at 20 minutes just in case.
- When the farinata is done, serve immediately in the skillet topped with fresh ground pepper. Cut into six slices and enjoy!