Farinata Ligure

(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

  1. 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. 
  2. 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. 
  3. 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. 
  4. Remove from the oven, let it cool down slightly and then remove from the baking dish and serve, cut into slices like a pizza. ​