Salted Rosemary Farinata
This warm, crispy bread-like delight originating from Liguria, that much of Italy enjoys, is the simplest of things to whisk together and makes you feel like a pastry chef. The batter can also be used to make thin pancakes or wraps, by frying in a pan and flipping - Pancake day savoury perfection.
It’s a cosy, satisfying addition to a main, or just a lovely treat to have to hand for any time of day that needs cheering up.
2 cups chickpea flour
3 large sprigs rosemary, stripped and chopped roughly
1 tsp sea salt flakes
60 ml olive oil
Sieve the chickpea flour into a large bowl adding half the sea salt and 2 cups of luke warm water. Whisk together to a thin batter the consistency of double cream.
Cover and leave for at least an hour to overnight.
When you’re ready to bake, line and grease an 8 inch spring-form cake tin with a glug of olive oil and place in the oven to heat.
(Use a cast-iron based oven friendly pan if you have and cook on the hob for the first 5 minutes)
Add the olive oil and half the rosemary and mix well. Pour the thickened batter into the tin / pan.
Place in the oven for 20 – 30 minutes until browned and crisping at the edges.
Remove and sprinkle with the remaining salt and rosemary. Slice into triangles and serve warm.