Rosemary Farinata

Farinata is a rustic Italian chickpea flour crispy cracker-thin flatbread that’s naturally gluten-free, incredibly easy to make with only 4 ingredients and is delicious.

Farinata is a traditional Italian dish hailing from the coastal region of Liguria. Made from simple yet wholesome ingredients, this chickpea flatbread has gained popularity for its unique texture and rich flavor profile. The magic lies in the harmonious blend of chickpea flour, water, and extra virgin olive oil, resulting in a dish that’s not just a treat for your taste buds but also a gluten-free alternative to traditional bread.

I topped mine with dried rosemary and flakey sea salt but there are so many variations from thinly sliced vegetables like onion, potato, or zucchini to sun-fried tomatoes or olives.

This farinata is delicious on its own but it’s also great paired with any sauce or dip like a fresh tomato or hummus or alongside fresh-cut veggies and cheese.

For those delightful leftovers, reheat the Farinata to perfection. Whether in a toaster oven or at 300°F in a conventional oven, the goal is to revive the crispiness while maintaining the golden hue. This ensures that every bite is as enchanting as the first, bringing the flavors of Italy back to life.

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Rosemary Farinata


Units Scale
  • 1 cup chickpea flour (120g)
  • 11/2 cups (350ml) warm water
  • 4 tablespoons extra virgin olive oil, divided
  • 1 teaspoon salt
  • 2 teaspoons dried rosemary
  • flaked salt


  1. In a bowl, whisk the chickpea flour and half of the water together until smooth, ensuring no lumps remain.
  2. Add the remaining water, salt, and 2 tablespoons of olive oil. Whisk the mixture until well combined.
  3. Cover the bowl with a dish towel and let the batter rest for 2-4 hours on the counter.
  4. Once rested, preheat the oven to 450°F and place a 9×13 pan in the oven while it preheats.
  5. As the oven preheats, use a spoon to skim off any thick foam created on top of the batter and discard it.
  6. Remove the hot pan from the oven once preheated and grease it with a brush using the remaining 2 tablespoons of olive oil.
  7. Pour the batter into the pan and top it with dried rosemary and flaked salt.
  8. Bake in the oven for 20 minutes or until golden on top and crispy around the edges.
  9. Remove from the oven and let it rest for 5 minutes before transferring to a cutting board. Cut into slices and enjoy! For reheating, I recommend placing it in the toaster oven or baking at 300°F until warm and re-crisped.

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