Farinata Genovese — Ligurian Chickpea Pancake with Rosemary

Other Fast With Oil Published June 13, 2026

Farinata is the genius of Liguria reduced to four ingredients: chickpea flour, water, olive oil, and salt, baked screaming hot until the edges crisp and the center stays custardy. Naturally vegan and naturally full of protein, it crackles when you cut it and tastes of toasted chickpea and rosemary. Eaten hot off the pan with black pepper, it is street food, fasting food, and a small miracle of thrift all at once.

Farinata genuinely needs the oil — it fries the batter against the hot pan and gives the crust its character — so this belongs to oil days. The same batter can be made oil-free as a thinner griddled flatbread, but it becomes a different, plainer thing; this version is written for the real one.

FASTING LEVEL: Fast With Oil
SERVINGS: 4
TIME: 20 minutes active, plus 2-4 hours resting

INGREDIENTS

- 250g (about 2 cups) chickpea flour (besan)
- 750ml (3 cups) water
- 6 tablespoons olive oil, divided
- 1 teaspoon fine salt
- 1 tablespoon fresh rosemary leaves, chopped
- Freshly ground black pepper
- Flaky salt to finish

METHOD

1. In a large bowl, whisk the chickpea flour into the water gradually to avoid lumps. Whisk in the salt and 2 tablespoons of the olive oil. The batter will be thin, like cream.

2. Cover and let it rest at room temperature for at least 2 hours, ideally 4. Skim off any foam that rises to the surface — this gives a cleaner, sweeter farinata.

3. Heat the oven as hot as it will go, 250C (480F), with a 30cm cast-iron or steel pan inside for 10 minutes.

4. Carefully add 3 tablespoons of olive oil to the hot pan, swirl to coat, then pour in the batter to a depth of about 5mm. Scatter the rosemary over the top and drizzle the last tablespoon of oil.

5. Bake for 12-15 minutes until the edges are deeply browned and crisp and the surface is set with golden patches. For extra crust, finish under the broiler for 1-2 minutes.

6. Slide onto a board, crack over plenty of black pepper and a little flaky salt, and cut into wedges. Eat immediately while it crackles.

NOTES

- The long rest is what makes farinata taste of toasted chickpea rather than raw flour — do not skip it.
- A well-seasoned cast-iron pan is essential; the batter must hit hot, oiled metal to crisp properly.
- Add thinly sliced onion or chopped olives to the batter before baking for a heartier version.
- Leftovers reheat well in a hot oven; the microwave makes them rubbery.