Feta, olive and courgette farinata

    45 min

    Farinata is a gluten-free Italian flatbread made with chickpea flour. Here it is topped with feta cheese, Kalamata olives and courgette slices for an easy snack, nibble or side dish at dinner.


    County Dublin, Ireland
    2 people made this

    Serves: 6 

    • For the farinata
    • 255g chickpea flour
    • 650ml lukewarm water
    • 3 tablespoons olive oil, divided
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon Italian herb seasoning
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • For the toppings
    • 1/2 courgette, thinly sliced
    • 75g crumbled feta cheese
    • 35g pitted kalamata olives

    Prep:10min  ›  Cook:20min  ›  Extra time:15min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Combine flour, water, 1 tablespoon olive oil, garlic powder, onion powder, Italian seasoning, salt and pepper in a bowl; whisk until smooth. Let sit for 15 minutes.
    3. Heat a cast iron frying pan over medium heat. Add 1 tablespoon olive oil and swirl around to coat pan. Pour batter into the pan and cook until edges are golden, about 2 minutes.
    4. Place pan in the preheated oven and bake until set, about 12 minutes. Remove from the oven and top with courgette slices, feta cheese and Kalamata olives. Drizzle with remaining tablespoon 1 olive oil.
    5. Return to the oven and bake until golden and crispy, about 5 minutes.

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