Inspired by the region of Liguria, Chef Michael Bonacini prepares a soft, flavourful chickpea flatbread called Farinata, that he tops with aromatic rosemary and crispy shallots.
Serves 4-6
INGREDIENTS
2 ½ cups (590 ml) chickpea flour
1 ¾ (420 ml) cups water
3 shallots, sliced finely
¼ cup (60 ml) olive oil, plus 2 tablespoons (30 ml)
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) ground black pepper
2 tablespoons (30 ml) rosemary leaves
INSTRUCTIONS
In a large bowl, gradually add water to chickpea flour, whisking continuously until batter is smooth and thin. Set batter aside to stand for 6 hours or up to overnight.
When batter has finished resting, in a small pan over medium heat, fry shallots in 2 tablespoons (30 ml) of olive oil until golden brown. Remove from heat.
Position rack in middle of the oven. Preheat oven to 450 F (230 C). Place a cast iron skillet in oven to heat up.
Carefully remove skillet from oven when hot. Pour ¼ cup (60 ml) olive oil into skillet and swirl to coat the bottom.
Remove and discard any foam that has formed on the top of the batter. Add salt and ground black pepper and whisk batter to combine. Pour batter into skillet.
Working quickly, scatter fried shallots and rosemary on top of batter. Carefully transfer hot cast iron skillet back into oven and bake for 10-15 minutes or until bread is golden brown and set.
Let flatbread cool slightly before slicing.
