(makes 1 | 2.5 hours | medium)
A thin, crispy and gready Liguiran bread which is often topped with vegetables, such as fried onions or agretti, and fish, such as anchovies. Make sure you have a baking dish of the correct size!
150g chickpea flour – 450g water – salt – extra virgin olive oil
- Place the flour in a bowl and add the water little by little, mixing constantly with a whisk to make sure no lumps form. Once you’ve added all the water, add ½ a teaspoon of salt and 15g of extra virgin olive oil. Combine them and cover the bowl with cling film. Leave it to one side to rest for a couple of hours (at least two hours). Mix every once in a while with a spoon.
- Preheat the oven to 250 degrees celsius and pour a few lugs of olive oil in a 28cm diameter round baking dish. The size of the dish is VITAL in the farinata’s outcome.
- Once the oven has reached the right temperature, pour the farinata mix into the baking dish and pop it in the oven for 15 to 20 minutes.
- Remove from the oven, let it cool down slightly and then remove from the baking dish and serve, cut into slices like a pizza.