Sources and image credits — Farinata: thin chickpea flatbread from the oven
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Home › All stories › Farinata: thin chickpea flatbread from the oven
La Mia Liguria describes farinata as a Ligurian dish made from chickpea flour, water and olive oil. For a home oven we base the proportions and high-temperature method on GialloZafferano; the tourism page gives a different temperature and baking time.
Our own version based on the cited regional sources. Not test-cooked by the editorial team; timings are a guide and the stated doneness is decisive.
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AI-generated image.
Thin golden farinata with a soft interior, cut into wedges.
Chickpea flour, water, olive oil and a thin batter in a metal baking tin.