Italy / Appetizers

Rosemary farinata

Name: Rosemary farinata
Prep time: 15 min
Cook time: 25 min
Yield: 6 portions
Cuisine: Italy
Ingredients: 150 g chickpea flour; 450 ml water; 3 tbsp olive oil; 0.5 tsp salt; 1 tsp chopped rosemary

A thin chickpea-flour pancake with a crisp edge.

Prep15 min

Cook25 min

Yield6 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

6 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Whisk chickpea flour and water until smooth. Rest 30 minutes, then skim off surface foam.
Heat oven to 230°C with a 30 cm ovenproof metal pan inside; handle the hot pan carefully.
Stir salt and two tablespoons oil into batter. Add remaining oil to the hot pan, then batter and rosemary.
Bake 20–25 minutes until golden with a fully set center. Rest five minutes and cut into wedges.

A little kitchen note

Add 30 minutes resting time to the preparation estimate. Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Chickpea; check flour cross-contact. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/6 of the recipe)

Energy: 153 kcal
Protein: 2.6 g
Carbs: 19.3 g
Fat: 7.2 g
Fibre: 0.8 g
Total sugar: 0.1 g
Sodium: 197 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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