While dining at Central Market in the Northern California’s small town of Petaluma, we became so obsessed with their gluten-free, vegan, wood-oven-roasted farinata appetizer, we begged for the recipe. Reworked for the home cook, this pan-fried chickpea flatbread with caramelized onions and herbs is so pretty, delicious, and easy to prepare, it’s the ultimate one-size-fits-all appetizer.
Farinata Savory Chickpea Flatbread Recipe
- 41/2 tablespoons olive oil divided
- Kosher salt and freshly ground pepper
- 1 cup warm water
- 1/4 pound chickpea flour
- 1 large yellow onion
- 1 large sprig rosemary
- 4 sage leaves torn
In a large bowl, whisk together 2 tablespoons of the oil, the warm water, and 1/4 teaspoon salt, then stream in the chickpea flour while whisking to avoid lumps. Let rest for 30 minutes.
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat until hot but not smoking. Add the onion, 1/2 teaspoon salt, and pepper to taste and sauté, stirring frequently, until soft and brown, about 20 minutes.
Set the oven on broil. Heat an 8-inch cast-iron skillet until smoking.
Add 11/2 tablespoons olive oil, then immediately add 1/3 cup batter to the pan, swirling it around to evenly coat the bottom. Top with 1/4 of the caramelized onions and the 1/4 herbs and broil about 8 inches below the heat until lightly browned, 3 to 4 minutes. Transfer to a platter or cutting board, slice into wedges, season with salt, and serve immediately.
Photo Craig Lee