Farinata al Rosmarino

One of our favourite quick snacks while in Tuscany or Nice (where it’s known as Socca), Farinata is hearty, salty and usually served up hot from the pan. It’s made with chickpea or gram flour and is delicious on its own or topped with fresh leaves and goats cheese, chopped tomatoes and basil or anything else that takes your fancy.

Serves 4

15 minutes to make (plus 2 hours of resting time)


1 cup chickpea flour

1 1/2 cups tepid water

Pinch of black pepper

Generous pinch of sea salt

2 tablespoons extra virgin olive oil (plus extra for cooking)

2 sprigs of fresh rosemary


Whisk together the flour, water, salt, pepper and oil in a large mixing bowl. Once all the lumps are whisked out, cover the batter with a clean tea towel and leave to rest for at least 2 hours.

When you’re ready to cook give the batter a quick mix again. Heat a frying pan with olive oil and when the oil starts to sizzle add in some chopped rosemary. Pour a ladleful of the batter into the hot oil and swirl around the pan until it’s covered in batter. It should be less than a cm thick. Let the batter cook in the pan until it has set and then flip the flatbread and fry the other side until light brown and crispy. Sprinkle with extra salt and a little fresh rosemary before eating.