This gluten free, no yeast flatbread is the ultimate feel good treat and is known in Italy as farinata. Made with chickpeas and baked in around 15 minutes this is an ideal bread for dipping into oils and vinegars to start, or perhaps to experiment with as the base to a pizza - either way, give it a try!
A very wet mix indeed! Chickpeas don't taste of much, so I suggest doubling the herbs and adding one or two cloves of garlic, finely chopped. After 15 min baking the water had mostly bubbled away, and I took the "bread" out of the oven, scattered sea salt on top, and gave it another 15 min to finish and shrink away from the pan sides. A pizza wheel worked well to cut it. - 23 Jul 2016
Excellent! I used chicken stock instead of water, added one minced garlic clove and some dried Italian herbs and fresh rosemary. Pre-heat the greased dish and it doesn't stick. Little grated parmesan on the top and it was great. Wife and youngest demolished the first one in seconds. I doubled the recipe to make more. So easy and loads of room to experiment with additional flavours. Will also try it as a pizza base. - 15 Sep 2017
Update 8 Nov 2016. For those of you having trouble with the farinata sticking to your pan: put the oiled pan inside the oven while it preheats. This is a trick that breadmakers in Italy use to keep the mixture from sticking! :-) My original teview: This is just like I had in Portofino from the street side bakeries. "La farinata" as it is called in Italy is a fast and easy alternative to cornbread and wheat bread. This recipe is perfect leaving you with a flavourful, sponge-like focaccia to enjoy with salads, soup or on its own. The method is right on. I let it sit for 4 hours uncovered but was told by the submitter of this recipe it is best covered. Mine tasted just fine nonetheless. It cooks up quickly and takes only minutes to put together. It is also nice the next day reheated on the grill similar to polenta, crisping it to be used for appetisers and even as a base for gluten free pizza! Thank you sueb for sharing this recipe. - 23 May 2015 (Review from Allrecipes US | Canada)