Baked Farinata Recipe: How to Make the Chickpea Pancake

Farinata (or “torta di ceci”) is an Italian baked pancake made of chickpea flour, lukewarm water, and seasonings. Hailing from the coastal region of Liguria in northwestern Italy, diners can enjoy this customizable flatbread with a variety of savory additions like crumbled meats, cheeses, and diced veggies. Street food vendors traditionally slice this crepe-like chickpea cake into wedges before distributing the portable food to hungry crowds on the go.

Follow these simple tips to make a crunchy, golden-brown farinata.

1. 1. Incorporate different seasonings. Flavor your farinata batter with your favorite spices, dried herbs, and condiments. Some flavorful seasonings include garlic powder, onion powder, and Italian seasoning. Sprinkle in cumin, chili powder, smoked paprika, turmeric, hot sauce, or cayenne pepper for some heat.
2. 2. Experiment with toppings. Customize this simple chickpea pancake with a variety of savory toppings. Crumble a soft cheese (like goat cheese, feta, brie, or ricotta) over the top of the batter. Top the farinata with a protein (like crumbled sausage, bacon, or prosciutto). Load up the pancake with vegetables and herbs (like onions, peppers, mushrooms, artichokes, tomatoes, parsley, oregano, and fresh rosemary).
3. 3. Use lots of oil. To create the trademark crispy exterior of the farinata, you’ll need to coat your pan liberally with oil before adding your batter. Once the batter is in the pan, use a spoon to swirl it around and disperse it evenly over the olive oil.
4. 4. Create a hot cooking environment. For the crispiest result possible, turn your oven to the highest heat setting and bake the pancakes on a preheated baking steel or pizza stone. Baking on steel or stone will make your chickpea pancake crispy from below, mimicking the effects of a pizza oven.