How to Make Farinata

Farinata is a simple, comforting flatbread made of garbanzo bean flour batter baked in a hot oven and served in wedges.

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1 1/2 cups garbanzo flour

2 cups lukewarm water

1 1/2 teaspoons kosher salt

1/2 teaspoon minced fresh rosemary (optional)

5 tablespoons olive oil, divided

freshly ground black pepper to taste

Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.

Preheat oven to 500 degrees F (260 degrees C).

Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.

Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.

Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.

How to Make Farinata

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