Italian Farinata with Fresh Rosemary and Flaky Salt

Gluten free, corn free, gut loving simplicity

There’s something almost sacred about farinata. Just chickpea flour, water, olive oil, and herbs — yet somehow it feels like Italy herself is handing you a warm, rustic embrace. This is the kind of food that reminds you how good our bodies feel when we return to simplicity. Slow. Unrushed. Real.

As the batter rests, it deepens in flavor, a tiny ritual of patience that makes the final bite so much more satisfying. Crispy edges, a tender center, rosemary that perfumes the entire kitchen… it’s comfort, nourishment, and a little bit of Mediterranean magic all at once.

Make it when you want something grounding, warming, and incredibly easy. It’s proof that gut friendly food can still feel indulgent.

Ingredients

⅔ cup chickpea flour
1 teaspoon fine sea salt
2 cups warm water
1 cup extra virgin olive oil (divided, some for batter and some for pan)
1 teaspoon minced fresh rosemary
Flaky sea salt
Freshly ground black pepper

Instructions

1. Mix the batter
   In a bowl, whisk together the chickpea flour, salt, and warm water until smooth.
   Stir in ½ cup of the olive oil.
   Cover and let the batter rest for at least 2 hours so it becomes easier to digest and creates a smoother texture.

2. Preheat the oven
   Once the batter has rested, preheat your oven to its highest temperature.

3. Heat the pan
   Pour the remaining ½ cup olive oil into an oven safe pan and place it in the oven until the oil is very hot. This heat is what creates the crispy edges.

4. Add the aromatics
   Fold the minced rosemary and a few cracks of black pepper into the rested batter.

5. Bake
   Carefully remove the hot pan from the oven and pour in the batter. It should sizzle when it hits the pan.
   Bake for about 10 minutes, or until golden with crisp edges and a tender center.

6. Finish and enjoy
   Sprinkle with flaky sea salt and a bit more black pepper. Slice and serve warm.