How to store and reheat?

You can make the batter up to 3 days ahead of time, just store it in the refrigerator after 12 hours and bring it to room temperature before cooking. To store farinata that’s already been cooked, place it in a covered container in the refrigerator for up to 4 days. To reheat, place the flatbread in a skillet over medium-low heat until warmed or in an air fryer set to 300 degrees for 5 minutes.

What is farinata pizza?

Farinata or socca (aka chickpea flatbread) is a great low-carb, vegan, and gluten-free substitute for pizza crust. Just make the flatbread and top it with your favorite pizza toppings.

Is chickpea flour bread healthy?

Yes! Chickpea flour is loaded with fiber, protein, vitamins, and minerals. Since this bread is made of only chickpea flour, water, salt, and olive oil, it’s low in carbs with no added sugar, high in protein, and has a good amount of heart-healthy fat from the olive oil.

Farinata di Ceci: Italian Chickpea Pancake (Socca)

Name: Farinata di Ceci
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1/2 cup chickpea (garbanzo bean) flour; 1/2 teaspoon Kosher salt; 1/2 cup lukewarm water; 4 tablespoons extra virgin olive oil; flaky sea salt for sprinkling, such as Maldon, optional

Farinata di Ceci

Print Recipe

★★★★★

5 from 2 reviews

Farinata di Ceci is a savory Italian chickpea flour pancake that’s soft on the inside, crispy on the outside and is made in under 15 minutes with just 3 basic ingredients. It's naturally vegan and gluten-free, and makes the perfect appetizer or side to serve with soups and salads.

Author: Nicole Gaffney (ColeyCooks.com)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 - serves 2 1x
Category: appetizer
Method: baking
Cuisine: Italian

Ingredients

Units Scale

1/2 cup chickpea (garbanzo bean) flour
1/2 teaspoon Kosher salt
1/2 cup lukewarm water
4 tablespoons extra virgin olive oil
flaky sea salt for sprinkling, such as Maldon, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 500 degrees F and place an 8-inch cast iron skillet on the top oven rack to heat up.
Whisk the chickpea flour and salt together in a medium bowl, then slowly stream in the water as you whisk. Continue whisking until smooth, then whisk in 1 tablespoon of olive oil. Set the batter aside to rest as the oven heats up.
When the oven is heated, remove the pan and add the remaining olive oil, swirling it around to coat the entire pan. Pour the batter over the hot oil and give it another swirl to cover the entire bottom. If needed, you can spread the batter out with a spatula so that it’s even in the pan.
Place the pan on the top rack of the oven and then turn on the broiler, keeping the oven door cracked to prevent the oven from cycling off. When the farinata is golden brown and slightly charred on top, around 5-10 minutes, it's done – keep a close eye on it as it cooks quickly.
Slice into wedges and serve immediately.

Notes

Using slightly warm water will help the batter mix easier and hydrate faster.
Letting the chickpea batter rest helps the chickpea flour hydrate. If you let it sit on the longer side, a foam may form on the top– just skim that off and discard it.
If desired, you can make the chickpea batter up to 12 hours in advance – just keep the batter covered with plastic wrap or in an airtight container and let it sit at room temperature.
Placing the pan in the oven as it heats is crucial. When the batter hits the pan, the pan needs to be hot! If you forgot to do this, you can heat the pan on the stove until it just starts to smoke.
Watch the farinata carefully as it cooks – it can go from raw to burnt very quickly.

Nutrition

Serving Size:
Calories: 329
Sugar: 2.5 g
Sodium: 1489.8 mg
Fat: 29.5 g
Carbohydrates: 13.3 g
Protein: 5.1 g
Cholesterol: 0 mg

Keywords: soccer, farinata, chick peas, ceci, garbanzo beans, easy, appetizer, gluten free, vegan, Italian

Find it online: https://coleycooks.com/farinata/