Cast Iron

Rosemary Farinata

February 11, 2014
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

  • Serves 6
  • 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
In This Recipe
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When the farinata is done, serve immediately in the skillet topped with fresh ground pepper. Cut into six slices and enjoy!

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