Instant Farinata: How to Make It Without Resting Time
Instant farinata can be prepared without waiting for hours to rest: you just need to use a few small tricks
Compared to the traditional Ligurian recipe, the quick version allows us to obtain a delicious farinata, rich in nutrients, with a golden and crunchy surface.
Classic farinata is made with a very simple dough made from chickpea flour, water, oil, and salt. Traditionally, the batter is left to rest for a long time, often 4 to 8 hours, to allow the flour to fully hydrate and the surface foam to evaporate. This step also improves consistency and digestibility.
With the instant version, the resting time is drastically reduced or almost eliminated. How? The secret is to mix the batter thoroughly, avoiding lumps, and let it rest at least as long as necessary, even just 15-20 minutes, to allow the flour to hydrate. A useful little trick is to use warm water instead of cold, as it speeds up absorption and helps obtain a more homogeneous mixture.
The most common mistake? Choosing the wrong thickness. A farinata that's too thick will risk being soggy and heavy in the center. Tradition dictates a shallower thickness, generally between half a centimeter and a centimeter. The type of pan also matters: a shallow, wide metal pan helps develop a better crust. Another key factor for success is a very hot oven. Farinata loves high temperatures, which allow it to quickly develop its characteristic golden brown surface. Extra virgin olive oil is an integral part of the recipe and contributes to the result.
We can personalize our instant farinata with a sprinkling of black pepper and rosemary, or season it with spring onions, thinly sliced zucchini, olives, cherry tomatoes, or herbs. Instant farinata is excellent served with fresh cheeses or feta, while for a more intense flavor, paprika or cumin work well. The result is a simple, affordable, and naturally gluten-free dish, perfect for a quick dinner or as a tasty appetizer.
Instant Farinata: The Recipe to Make at Home
- 450 ml warm water
- 150 g chickpea flour
- 40 ml extra virgin olive oil
- 5 g sale
- black pepper to taste
- rosemary to taste
- Pour the chickpea flour into a large bowl.
- Add the warm water a little at a time, stirring vigorously with a whisk to avoid lumps forming.
- Add the salt and half of the extra virgin olive oil.
- Let the batter rest for at least 15-20 minutes.
- Meanwhile, preheat the oven to 230-250°C.
- Grease a low baking pan well with the remaining oil.
- Mix the batter again and pour it into the pan, maintaining a thin and uniform thickness.
- Add black pepper and rosemary if desired.
- Bake for 20-30 minutes, until the surface is golden brown and slightly cracked. For a crispier crust, you can grill for a final 2-3 minutes.
- Serve hot or warm.
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