Farinata is a traditional flat bread which originated in Genoa and later became a typical food of the Ligurian Sea coast Liguria, with some variations depending on where it is made. It was usually prepared in a large, round pan and baked in a wood oven so that the edges become crispy.
Farinata is a simple mix of chickpea flour, water and olive oil and herbs and then baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy.
This recipe includes charred red peppers, mushrooms and onions and herbs and is a good replacement for the tradition quiche.
Pre heath the oven to 200 C.
Mix the gram flour with warm water and stir in the olive oil and rest for 20 mins.
Slice the mushrooms and mixed peppers and sauté them in some olive oil with the dried rosemary and dried thyme until softened and cooked through.
Line a small metal baking try with non stick baking paper. Metal tray will ensure a crispy bottom.
Scatter the sautéd vegetables onto the tray.
Stir the chickpea mixture and slowly pour it onto the vegetables until the vegetables are just covered (there will be some left over, maybe use again)
Slice the large tomato and gently place the slices on the top of the mixture
Place the tray into the hot oven and bake for 45 mins or until golden brown and is firm to the touch. if its golden brown on top and still very soft, lower the temperature and cook until it’s firm.
When cooked, remove from the oven and allow to cool slightly. Now carefully lift out the Farinata with the non stick paper.
Carefully peel off the baking paper and serve.
Ingredients 
mix the gram flour with 500ml warm water, oil and rest for 20 mins 
sauté the vegetables and herbs 
line a baking try with non stick baking paper 
scatter the cooked vegetables into the tray 
slowly pour the chickpea mix into the tray until the vegetables are covered 
top with slices of tomatoes and baked for 30 mins in a hot oven 
remove when firm to the touch and golden brown on top 
allow to cool and then remove from the tray 
cut into slices and serve warm or cold
Farinata with red pepper and mushroom
Equipment
- 20x20cm baking tray
Ingredients
- 150 gm gram flour
- 500 ml warm water
- 150 gm mushrooms
- 150 gm mixed peppers
- 100 gm onions
- 2 tsp rosemary
- 2 tsp thyme
- 2 tbsp olive oil
- 1 large tomato
Method
- pre heat the oven to 200 C
- Mix the gram flour with warm water and stir in the olive oil and rest for 20 mins.
- Slice the mushrooms and mixed peppers and sauté them in some olive oil with the dried rosemary and dried thyme until softened and cooked through.
- Line a small baking try with non stick baking paper.
- Scatter the sautéd vegetables onto the tray.
- Stir the chickpea mixture and slowly pour it onto the vegetables until the vegetables are just covered (there will be some left over, maybe use again)
- Slice the large tomato and gently place the slices on the top of the mixture
- Place the tray into the hot oven and bake for 45 mins or until golden brown and is firm to the touch. if its golden brown on top and still very soft, lower the temperature and cook until it's firm.
- When cooked, remove from the oven and allow to cool slightly. Now carefully lift out the Farinata with the non stick paper.
- Carefully peel off the baking paper and serve.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).
1 thought on “Farinata with red pepper and mushroom”
I made the farinata together with the broccoli and hazelnut salad this evening which were both delicious. In particular I loved the chickpea flour batter which was squidgy in the middle, but crusty at the edges.