Rosemary Farinata

Name: Rosemary Farinata
Ingredients: 1 1/2 cups garbanzo bean flour; 2 cups warm water; 3 1/2 tablespoons extra virgin olive oil; 1 teaspoon minced fresh rosemary, packed; 1/2 teaspoon merquen; 1 teaspoon fine sea salt; Freshly ground black pepper

7 ingredients

6 steps

Ingredients

1 1/2 cups garbanzo bean flour
2 cups warm water
3 1/2 tablespoons extra virgin olive oil
1 teaspoon minced fresh rosemary, packed
1/2 teaspoon merquen
1 teaspoon fine sea salt
Freshly ground black pepper

Directions

1

Whisk together the garbanzo bean flour and the water into a large bowl. Cover and let the batter sit at room temperature for two hours.
2

After the two hours are up, gently spoon off the top foamy layer from the batter. This step is said to eliminate GI discomfort from the beans.
3

Preheat the oven to 500 degrees Fahrenheit and then add 2 tablespoons of olive oil to the batter, along with the minced rosemary, merquen, and sea salt.
4

Once the oven is preheated, heat a 10 inch cast iron skillet over medium-high heat. When the pan is hot, add the remaining 1 1/2 tablespoons olive oil (it should be sizzling). Quickly pour the batter into the cast iron skillet and transfer the skillet into the oven.
5

Bake the batter for 25-30 minutes until it looks golden and wrinkled. Depending on how hot your oven bakes, you may want to check at 20 minutes just in case.
6

When the farinata is done, serve immediately in the skillet topped with fresh ground pepper. Cut into six slices and enjoy!