Crispy Farinata (Socca)

A delightful gluten-free snack made primarily from chickpea flour, crispy on the outside and soft on the inside, flavored with rosemary and black pepper.

Print Recipe Pin Recipe

Prep Time 2

Cook Time 25

Total Time 2 25

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: French, Italian

Calories: 180

Ingredients Method Notes

Ingredients

Batter Ingredients

1 cup chickpea flour the star ingredient
1 cup cold water ensure it's chilled for better texture
1 teaspoon salt adjust to taste
2 tablespoons olive oil (extra virgin) for a crispy crust
to taste rosemary for aromatic touch
to taste freshly ground black pepper for a spicy kick

Method

Preparation

In a mixing bowl, combine the chickpea flour and salt.
Gradually whisk in the cold water until fully incorporated.
Allow the batter to sit for at least 30 minutes to 2 hours at room temperature.

Flavoring

After resting, stir in the olive oil, rosemary, and black pepper for flavor.

Baking

Preheat the oven to 450°F (232°C) with a well-seasoned cast-iron skillet inside.
Once the oven and skillet are hot, carefully pour the batter into the skillet, coating the bottom evenly.
Bake for 20-25 minutes or until the edges are crisp and golden brown.

Serving

Remove from the oven, let it cool slightly, and slice it into wedges. Enjoy warm or at room temperature.

Notes

Crispy farinata is perfect for pairing with dips, such as hummus or baba ganoush. Store any leftovers in an airtight container in the fridge for up to 3 days.