Farinata - Chickpea Pancake

This baked Italian bread (also called Socca) 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!

Ingredients 

1 ¹/₂ cups chickpea flour

2 cups warm water

3 ¹/₂ tablespoons extra virgin olive oil

1 teaspoon minced fresh rosemary, packed

1 teaspoon fine sea salt

Freshly ground black pepper

 

Directions

1. Whisk together the chickpea 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.
3. Preheat the oven to 250 degrees Celsius and then add 2 tablespoons of olive oil to the batter, along with the minced rosemary and sea salt.
4. Once the oven is preheated, heat a 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!