Cherry & Dennis Helper Habitat
Italian Chickpea and Rosemary Farinata
意式迷迭香鷹嘴豆薄餅
Recipe overview
A thin chickpea-flour batter bakes with onion and rosemary until crisp-edged.
01
Ingredients
Main ingredients
- 200 g chickpea flour
- 500 ml water
- 1 piece onion
- 10 g rosemary
Seasonings
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp Black pepper
02
Tools
- knife
- cutting board
- mixing bowl
- whisk
- measuring cup
- baking tray
- oven
- oven mitts
- spatula
03
Steps
Step 1
Sift chickpea flour into a bowl
Sift chickpea flour into a bowl.
Step 2
Whisk in water gradually until lump-free
Whisk in water gradually until lump-free.
Step 3
Rest the batter for 30 minutes
Rest the batter for 30 minutes.
Step 4
Slice the onion very thinly
Slice the onion very thinly.
Step 5
Finely chop the rosemary leaves
Finely chop the rosemary leaves.
Step 6
Preheat the baking pan in a 230°C oven
Preheat the baking pan in a 230°C oven.
Step 7
Whisk salt, pepper and two tablespoons oil into the batter
Whisk salt, pepper and two tablespoons oil into the batter.
Step 8
Carefully remove the hot pan and add remaining oil
Carefully remove the hot pan and add remaining oil.
Step 9
Pour batter and tilt into an even thin layer
Pour batter and tilt into an even thin layer.
Step 10
Scatter onion and rosemary evenly over the surface
Scatter onion and rosemary evenly over the surface.
Step 11
Bake 15 to 18 minutes until edges are crisp and golden
Bake 15 to 18 minutes until edges are crisp and golden.
Step 12
Rest 2 minutes, slice and serve warm
Rest 2 minutes, slice and serve warm.
Common mistakes
- Unrested batter stays grainy, while a cool pan prevents a crisp base.
Tips
Preheat the baking pan before adding batter to create crisp edges.
