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Farinata also known as Socca or Cecina is a thin Italian pancake made with chickpea flour. It's baked in an oven, lightly seasoned, and cut into triangles.

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Servings: 4
Total Time: 20 minutes prep and cook, 4 hours rest time
Recipe by: Frankie


1 1/2 cups garbanzo flour
1 1/2 cups warm water
1/4 tsp dried rosemary
1 tsp kosher salt
freshly ground pepper
olive oil (7 TBSP total)


1. Add the flour to a large mixing bowl. Slowly pour in the water while whisking until thoroughly combined and there are no lumps. Cover the bowl and let sit at room temperature for 4 hours.

2. Preheat your oven to 450°F.

3. Skim off any foam from the top of the batter. Stir in the salt, rosemary, and 4 TBSP of olive oil.

4. Heat a 12-inch cast iron pan over high heat. Add 2 TBSP of olive oil to the pan, tilt the pan around to cover the bottom evenly with the oil. Heat until the oil shimmers.

5. When the oil is hot slowly pour the batter into the pan and place in the preheated oven. Bake for 14 to 16 minutes or until lightly browned and edges are crusty.

6. Carefully remove the farinata from the pan onto a cutting board using a thin spatula. Drizzle with about 1 TBSP olive oil and sprinkle with freshly ground pepper. Cut into triangles and serve.

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