Farinata

I can not tell you since how long I have been looking for gram or chickpea flour. Finally, the Asian store where I usually get all the exotic ingredients, brought some, so it was time to bake farinata. The farinata is an Italian speciality, that originates in Genoa, but it is popular throughout the Mediterranean Sea area. Similar flatbread was already baked by the ancient Greeks and Romans. In Liguria it is called Farinata di ceci and it is baked in a wood stove. In Toscana it runs under the name Cecina and it is either served as it is or as a filling for focaccia. In Sicily, it is called panelle and it is baked in hot oil. I decieded to preapre it with a lot of freshly ground pepper and rosemary.



Ingredients:
250 g gram flour
500 ml water
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon fresh rosmery



Chop rosemary. Whisk together the flour with the water, stir in the oil, salt, pepper and rosemary. Bake the farinata in the 230°C preheated oven for 10-15 minutes, or until the top is browned. The recipe is enough for a 24 cm round silicon baking form, if you use a regular baking sheet double the recipe and the baking time as well.