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Farinata is a thin Italian chickpea flatbread made with chickpea flour and seasoned with salt and herbs. Commonly found in the streets of Italy, you can make this easy appetizer at home with a few simple ingredients.
Farinata in the Italian language means, “made of flour.” This Farinata recipe uses chickpea flour, water, olive oil, salt, and herbs. Simple ingredients that make a gluten-free, lactose-free, and vegan-friendly appetizer. The thin unleavened batter is baked in a round cast iron skillet and creates crispy edges with a tender center. Farinata is also called socca and is often referred to as a flatbread, pancake, or crepe. It doesn’t require any yeast but results in a very tasty outcome!
I love no-yeast bread recipes because they are so quick and easy to make. They usually don’t need much attention and come together in a pinch. There are so many reasons to make bread at home. A few of my favorite no-yeast recipes are this butter beer bread, this amazing soda bread, and this simple no-yeast flatbread.
With just a few simple ingredients, you can make this an appetizer or side dish to any meal! It’s also gluten-free if any of your guests have restrictions. Follow the exact measurements below on the recipe card.
Making the batter for this Farinata recipe is quick and easy! Allow time for the water to absorb into the chickpea flour then it bakes up perfectly. Follow the exact instructions below for the best success.
Farinata pairs perfectly with so many recipes. Enjoy it as a side with salads or soups. Or eat it with dips or sauces. The flavor of Farinata is fairly mild, so it can go with just about anything!
Here’s how to keep Farinata fresh for you to enjoy all week long. Simply eat it cold, or warm it for 20 seconds in the microwave. It makes a great snack, appetizer, or side dish for later.
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Preheat the oven to 475 degrees Fahrenheit and place a 10-inch cast iron skillet in the oven to preheat at the same time.
In a medium bowl, whisk the water into the chickpea flour until combined. Add in 1 ½ tablespoons olive oil, salt, and rosemary then whisk until smooth. Set aside for 25-30 minutes to allow the flour to absorb the water.
When the oven is ready and the batter has had time to rest, carefully remove the hot pan from the oven. Brush it with the remaining ½ tablespoon of olive oil.
Pour the batter into the hot pan and put it back in the oven. Bake for 17-20 minutes, until the edges are toasted and the center is fully baked. It’s better to overbake it and have it be crispier than to underbake it and have it too soft.
Let it cool before slicing and serving.
Calories: 119kcalCarbohydrates: 12gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 209mgPotassium: 169mgFiber: 2gSugar: 2gVitamin A: 9IUVitamin C: 0.003mgCalcium: 10mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.