Rosemary Farinata

1. 1

   Whisk together the garbanzo bean flour and the water into a large bowl. Cover and let the batter sit at room temperature for two hours.

2. 2

   After the two hours are up, gently spoon off the top foamy layer from the batter. This step is said to eliminate GI discomfort from the beans.

3. 3

   Preheat the oven to 500 degrees Fahrenheit and then add 2 tablespoons of olive oil to the batter, along with the minced rosemary, merquen, and sea salt.

4. 4

   Once the oven is preheated, heat a 10 inch cast iron skillet over medium-high heat. When the pan is hot, add the remaining 1 1/2 tablespoons olive oil (it should be sizzling). Quickly pour the batter into the cast iron skillet and transfer the skillet into the oven.

5. 5

   Bake the batter for 25-30 minutes until it looks golden and wrinkled. Depending on how hot your oven bakes, you may want to check at 20 minutes just in case.

6. 6

   When the farinata is done, serve immediately in the skillet topped with fresh ground pepper. Cut into six slices and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.