Farinata – chickpea and rosemary pancake

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This tasty farinata recipe hails from Liguria and is made from nothing more than chickpea flour, water and olive oil. Simply flavoured with flaky sea salt, freshly ground black pepper and rosemary, it is also completely gluten-free and vegan. This recipe makes two medium pancakes.

First published in 2019
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Also known as socca or cecina, this Ligurian pancake is made from a very simple batter of chickpea flour (gram flour), water and olive oil. It is usually flavoured with rosemary, but as is the case with many Italian dishes, recipes differ from town to town – red onion is another common topping.




  • 150g of gram flour
  • 330ml of water
  • 45ml of olive oil, plus a splash more for cooking
  • 2 tbsp of chopped rosemary
  • salt
  • pepper


Whisk together the flour, water and oil then cover and leave to rest for at least 1 hour (you could leave the batter to rest overnight if needed)
When ready to cook, whisk to combine again as the flour maybe have settled at the bottom. Stir in the salt, pepper and rosemary
Preheat the grill and place an ovenproof frying pan over a medium heat with a dash of oil. Pour in the batter and swirl around; it should be a little thicker than a pancake, around 5mm
After a minute or so, transfer to the grill until you achieve a nice golden colour on top and the edges are starting to crisp and come away from the sides of the pan. Serve warm

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