Farinata (Socca)
Servings: 8 slices
- 1 cup (130 grams) chickpea flour or garbanzo bean flour
- 1½ cups (360 grams) water
- 1 teaspoon (1 teaspoon) salt
- 2 twists (2 twists) black pepper
- 3 tablespoons (40 grams) extra virgin olive oil
- Preheat oven to 480°F or 250°C. Add chickpea flour, salt, and water to a bowl and blend with an immersion blender for 3 minutes till completely smooth. You can also use a regular blender.
- With a spoon, remove some of the foam from the top of the chickpea batter.
- Add olive oil to the baking sheet.You could use baking paper instead of oil on the baking sheet, but in that case, you'd have to add the oil to the batter.
- Gently pour the chickpea batter into the center of the tray, but first over a spoon and do not pour directly into the pan.
- Bake at 480°F (250°C) for 10 minutes, then set your oven to broiler and broil the farinata for another 8-10 minutes. It should be well cooked, golden and crispy on top, and soft and smooth on the bottom.
- Remove from oven, cut it, sprinkle it with salt, freshly ground black pepper, and serve.Farinata is best eaten hot, right out of the oven.
Nutrition information is an estimate for one slice of farinata out of eight slices.
SERVING SUGGESTIONS
We offer plenty of ideas on how to serve socca in the "Serving Suggestions" chapter above.
MAKE AHEAD & STORAGE
- Make ahead: we recommend cooking the farinata shortly before serving it; however, you can prepare the batter in advance, up to 24 hours before you bake it. Keep the batter in the fridge in a bowl covered with plastic.
- Refrigerator: store leftovers wrapped in plastic or in an airtight container in the fridge for up to 4 days.
- Freezer: let the socca cool down completely, transfer it to a freezer-friendly container, and freeze for up to 3 months.
- Reheat: warm the farinata in the microwave or the air fryer.
