5-Minute Rosemary Sea Salt Farinata Squares – a delicious recipe with flour, water, olive oil, salt, rosemary, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix the chickpea flour with the water until there are no lumps. Let it rest for at least two hours in the fridge. Can be made the night ahead
2
When you are ready to bake the farinata, warm the oven to 350F (180C) and oil a tart pan. I like to use a 3''x12'' rectangular one and then cut the farinata in squares, but any shape will work.
3
Bake the farinata for 10' or until a crust begins to form. At this time, remove from the oven and using a pastry brush, spread the olive oil on the surface of the farinata. Be gentle, as the surface is still very thin. Sprinkle the sea salt, the rosemary leaves and the garlic slices, if using, and return to oven for 20'-25', until the surface browns.
4
Cool at room temperature and then cut into 1''x1'' squares. Serve warm.
382
kcal
Calories
27
g
Fat
33
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 100 grams Chickpea flour, 2 cups water, 1-2 tablespoons good quality olive oil, 1-2 teaspoons sea salt or fleur-de-sel, and more.
Yes, 5-Minute Rosemary Sea Salt Farinata Squares falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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