Farinata is essentially a pancake made of chickpea flour. It comes from Genoa, but is found in various parts of Italy and is very similar to the French dish socca. The texture of a farinata is somewhere between flat-bread and flaky pastry with a rich taste from the olive oil and the chickpea flour.

Preparation Time:
Cooking Time:
Yield: 4 servings

While this recipe takes minimal effort to prepare and cook - it does require some forward planning because you have to make the batter at least a couple of hours in advance.


  • 400mL water (~400g)
  • 180g chickpea flour (gram flour/besan)
  • 4g salt
  • 1 pinch ground black pepper (~0.25g)
  • 60mL olive oil (~54.8g)


  1. Mix the chickpea flour and water and whisk into a batter. Cover and leave for at least 2 hours, best to soak it in the fridge if you are going to soak it for longer than this (for example, while you're at work).
  2. Once the batter has sat for at least 2 hours, preheat the oven to 230°C (450°F).
  3. Add 40mL olive oil, the salt and the pepper to the batter and whisk.
  4. Place 20mL olive oil in a suitable non-stick tray (I used a 30cm pizza tray - without any holes), place in the oven for 1 minute to heat up the tray (if the oil starts to smoke it's got too hot)
  5. Remove the tray from the oven, ensure that the olive oil is coating the whole surface, tip in the batter and return to the oven.
  6. Bake for 25 to 30 minutes 
  7. Use a non-scratch spatula to release the farinata from the tray, cut into 8 to 12 pieces and serve while still warm.

In some areas, it's common to include rosemary in the ingredients. I sometimes like to add a little lemon juice to the batter.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (159g)
Energy 773kJ 1235kJ
Energy 184kcal 295kcal
Fat 10.5g 16.7g
  of which saturates 1.7g 2.6g
Carbohydrates 16.3g 26.1g
  of which sugars 3.1g 4.9g
Fibre 3.1g 4.9g
Protein 6.3g 10.1g
Sodium 260mg 416mg
  as salt 0.66g 1.1g
Fruit/veg portions 0 0

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.