Learn how to make farinata, the savory Italian pancake made with three simple ingredients and perfect for a snack or appetizer.
By Ambra Torelli
Has anybody heard about Farinata or Socca? These 2 words (one in Italian and the other in French) are two different ways to call a kind of healthy fast food that’s very popular in the north-west coast of Italy and in the French Riviera. 
Farinata is a savory healthy pancake simply made with water, chickpea flour and oilve oil. Traditionally this dish is cooked in a wood fire oven, in special copper pans called “testi”, but it can easily be done at home with excellent results!
In this video I show you one of my favorite spots to get farinata: the Marche Provencal of Antibes, a beautiful French town that’s right across the Italian border. Whenever I am traveling in that area, I always stop there to grab some healthy food on the go.
If you live in a different part of the world, don’t worry: this easy healthy recipe is very simple to recreate at home and it’s perfect to be enjoyed as a snack or as an appetizer.
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Farinata
- Total Time: 2 hours 35 minutes
- Yield: 3 servings 1x
Description
Farinata is a savory Italian pancake made with chickpea flour, water, and olive oil, baked to golden perfection. It’s a simple yet delicious snack or appetizer.
Ingredients
- 900 ml (30 fluid ounces) lukewarm water
- 300 grams (10.6 ounces) chickpea flour
- 4 tbsp olive oil
- Himalayan salt, to taste
- Black pepper, to taste
- 1 fresh sprig of rosemary
Instructions
- Sift the chickpea flour into a large bowl.
- Slowly pour the lukewarm water over the flour, mixing well with a wooden spoon to avoid lumps.
- Once the mixture is smooth, let it rest at room temperature for about 2 hours to allow the flour to absorb the water fully.
- Preheat your oven to 450°F (230°C).
- After resting, skim off any foam that has formed on the surface of the batter.
- Add olive oil, salt, and pepper to the batter and mix well.
- Pour the batter into a well-oiled baking pan or cast-iron skillet, ensuring it is evenly distributed.
- Place the sprig of rosemary on top of the batter for added flavor.
- Bake in the preheated oven for 20-25 minutes or until the farinata is golden brown and crispy around the edges.
- Remove from the oven, let it cool slightly, then slice and serve warm.
Notes
Traditionally cooked in a wood-fired oven, but a regular oven works well. Experiment with toppings like sliced onions, pureed pumpkin, or sauerkraut. For a sweet version, replace olive oil with coconut milk and substitute some chickpea flour with tigernut flour. Store leftovers in an airtight container and reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2
- Sodium: 150
- Fat: 7
- Carbohydrates: 24
- Fiber: 3
- Protein: 7
- Cholesterol: 0
I am sure that once you try it, you will fall in love with this recipe and, just like me, you,ll make it very, very often! To keep it exciting, add some different seasonings every time you cook it. As you see in these photos, beside the classic version, you can make a savory version with sliced onions, pureed pumpkin and sauerkrauts. And if are more of a sweet tooth, replace olive oil with coconut milk, substitute 1/4 of chickpea flour with some tigernut flour… and you have an amazing sweet treat!!
I hope you enjoyed your farinata and if you are looking for more healthy gluten free recipes don’t forget to check out my E-Book How To Indulge While Eating Clean where I collected all of my most delicious desserts, all gluten, sugar and dairy free!
Enjoy your healthy fast food and I will catch you next time!
Ciao,
Ambra
Frequently Asked Questions
What type of flour is used in making farinata?
Farinata is made with chickpea flour, which gives it a unique flavor and texture.
Can I add toppings or seasonings to my farinata?
Yes, you can enhance your farinata by adding different seasonings or toppings like sliced onions, pureed pumpkin, or sauerkraut.
What type of pan is traditionally used to cook farinata?
Traditionally, farinata is cooked in special copper pans called ‘testi,’ but you can also use a regular skillet at home.
