Made from chickpea flour, this gluten-free flatbread is topped with tomatoes, olives and Parmesan and then cut into wedges and served like a pizza.
1 1/3 cup chickpea flour
1 tsp. salt
1 1/4 cup water
1 tsp. fresh chopped rosemary
1/4 cup extra virgin olive oil
Hot pepper flakes, to taste
2 handfuls grape tomatoes, sliced in half
Handful black olives, pitted
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Handful baby arugula or Italian parsley leaves, for finishing
Freshly grated Parmesan, to taste, for finishing
Hot pepper oil, for finishing (optional)
Combine the chickpea flour and salt in large bowl. Slowly whisk or stir in the water to form a smooth batter. Cover and let sit room temperature for at least 30 minutes.
Preheat oven to 400 degrees F.
Heat an 11-inch non-stick, oven-proof skillet over medium high heat. Add olive oil. When olive oil is hot, stir the batter and then pour into skillet. Sprinkle with rosemary and hot pepper flakes. Cook until mixture starts to set, about 3 to 4 minutes. Top with grape tomatoes, olives and 1/2 cup grated Parmesan cheese. Season with salt and pepper.
Transfer to oven. Bake until fully set, and edges and bottom of farinata are golden brown, about 5 minutes.
Finish with arugula, freshly grated Parmesan and a drizzle of hot pepper oil, if desired. Cut into wedges and serve.
Yield: 4 to 6 servings.