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
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Ingredients
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1 1/2 cups
garbanzo bean flour
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2 cups
warm water
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3 1/2 tablespoons
extra virgin olive oil
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1 teaspoon
minced fresh rosemary, packed
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1/2 teaspoon
merquén
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1 teaspoon
fine sea salt
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Freshly ground black pepper
Directions
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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.
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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.
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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.
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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.
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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.
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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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