Italian Farinata
This savory Italian pancake, made with chickpea flour and baked until golden, is a delicious light meal. Topped with red onion, olives, sun-dried tomatoes, chili, and fresh thyme, it's perfect on its own, with a side salad, or as a flavorful addition to any lunchbox or picnic.
Instructions
- 1
Combine the gram flour (200 g), baking powder (1 tsp), and salt (0.5 tsp) in a large mixing bowl. Make a well in the center, then pour in lukewarm water (450 ml) and half of the extra virgin olive oil (4 tbsp). Gradually whisk the wet ingredients into the dry to form a light batter. Cover and let sit for 120 minutes.
- 2
Preheat the oven to 220°C (fan 200°C). Heat the remaining extra virgin olive oil (2 tbsp) in a 30 x 25 cm (13 x 10 inch) roasting tin for 5 minutes until very hot. Carefully remove from the oven and pour the batter into the hot oil.
- 3
Scatter the red onion (1 small), pitted black olives (60 g), sun dried tomatoes (50 g), red chilli (1 medium), and thyme leaves (1 tbsp) over the batter. Bake for 15–20 minutes until set and golden brown around the edges. Let rest for a couple of minutes before cutting into wedges and serving.
Nutrition Facts
Per portion