FarinataSubmitted by: SUNNYH99
IntroductionLigurian-style focaccia flatbread made with nutritious chickpea (besan) flour. Recipe adapted from VegNews, Sept+Oct 2009 issue, page 64-65. Olives and sun-dried tomatoes omitted here for their sodium content. Ligurian-style focaccia flatbread made with nutritious chickpea (besan) flour. Recipe adapted from VegNews, Sept+Oct 2009 issue, page 64-65. Olives and sun-dried tomatoes omitted here for their sodium content.
1 cup water
1 cup chickpea flour (also called besan or garbanzo)
2 tablespoons plus 1 tsp olive oil
1/2 teaspoon sea salt
A few grinds ground black pepper
9 kalamata olives, minced (optional, not calculated)
3 tablespoons. sun-dried tomatoes, minced (optional, not calculated)
1. In a mixing bowl, combine and whisk together water and chickpea flour until smooth. Add oil, sea salt, black pepper, (plus olives and tomatoes if using). Mix until well-blended. Cover and set aside at room temperature for 1 hour.
2. Preheat over to 425 degrees. Oil a 12-inch pizza pan or small cookie sheet and heat in over until hot. Carefully remove pan from oven and add batter. Spread evenly in pan. Bake until top is firm and edges are "golden brown", about 15 minutes. Cut into thin wedges or squares and serve immediately. Buon appetito!
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYH99.
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I made this 2xs. 1st time I used a quarter-sheet pan which was good. 2nd time I used a 10-inch cast-iron skillet and baked it 20 minutes, which gave it a crispier underside which I thought was better. Very easy & tasty with the olives and tomatoes, but can use 1 tsp. chopped fresh rosemary instead. - 10/7/09