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Farinata (Socca)

This farinata recipe is packed with tons of plant-based protein and pairs perfectly with soups, salads, and curries. This popular street food is also satisfying, easy to prepare, and so good when served straight out of the oven!
Prep Time5 minutes
Cook Time15 minutes
Rest Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, Lunch, Snack
Cuisine: Italian, Vegan, Vegetarian
Servings: 8 Slices
Calories: 104kcal
Author: Sara Trezzi

Ingredients

  • 1 cup chickpea flour
  • 1 2/3 cups cold water
  • 3 tablespoons olive oil - extra virgin
  • 1 teaspoon salt
  • Rosemary - optional - see note 1
  • Freshly ground black pepper

Instructions

  • In a mixing bowl, add the chickpea flour, water, and salt. Add the water slowly while whisking to form a smooth, thin, and watery batter.
  • Cover with a lid, a plate, or a towel, and let the butter stand for at least 3 hours at room temperature (note 2).
  • After resting time, if there is still a bit of foam on the surface, remove it with a spoon (removing the foam helps to create an even crust and prevents it from burning in the oven).
  • Preheat the oven to 480F (250C) and position the rack in the middle (note 3).
  • Pour the olive oil into a 12-inch cast iron skillet or a 12-inch round baking tin or oven-safe skillet and thoroughly coat the bottom and sides with a brush (do not use parchment paper - farinata needs to crisp on top and the bottom, so it does need oil).
  • Give another good stir to the batter, and gently pour it into the oiled skillet. The batter should be around ½ inch thick (1cm) maximum, as farinata needs to be wide and thin (so you get lots of crusty top on each slice).
  • If you add rosemary, sprinkle some leaves on top of the farinata.
  • Bake for 10 minutes, then turn on the broiler and cook for another 5 minutes until it is golden and crispy on top (it’s ok if it still feels soft in the middle).
  • Remove from the oven, sprinkle with freshly ground black pepper, let it cool for a few minutes, and serve while still warm (note 4).

Notes

Note 1: The traditional farinata doesn’t have rosemary, but you can often find regional bakeries that add a hint of rosemary to their batter, and I find it delicious.
Note 2: Traditionally, the batter is left to rest overnight. This helps to hydrate the chickpea flour and starts a fermentation process that makes the chickpeas more digestible and enhances their nutritional value.
Note 3: Farinata must be cooked at the hottest temperature to form its signature crispy crust. It’s typically cooked at 530-570F (280-300C) in bakeries. That’s why we need to bring our oven to its maximum temperature and turn on the broiler to give it the right kick.
Note 4: Farinata is best eaten hot out of the oven. That’s how it’s served in the best bakeries in Italy.
The perfect ratio of water to chickpea flour is 3:1 by weight (so for 100g of chickpea flour, you’ll want to use 300g/ml of water).
*Nutrition information is a rough estimate per slice. 

Nutrition

Calories: 104kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Sugar: 2g