This sounded yummy to all of us, especially since we have very happy rosemary bushes in front of our house. It is time consuming, as it took a long time for my oven to get to 500* in addition to letting the batter sit for a while, but this is a tasty snack. It is free of almost everything, no gluten, corn, wheat, dairy, etc...
4 cups warm water
3 cups chickpea flour
1 tablespoon kosher salt
1 teaspoon finely chopped rosemary leaves
1/4 cup plus 2 tablespoons olive oil
4 tablespoons olive oil, divided
Freshly ground pepper (optional)
Pour the water into a bowl. Slowly whisk in the chickpea flour until smooth. Let stand at room temperature for 2 hours.I did this the night before and everything turned out fine. Skim any foam off the batter. Stir in the salt, rosemary and 1/4 cup plus 2 tablespoons of the oil. Heat two 10-inch cast-iron skillets in the oven for 10 minutes. Carefully add 2 tablespoons of oil to each skillet, swirling to coat. Divide the batter between the skillets; it should be less than 1/2 inch thick. Bake for 25 to 30 minutes, until crisp around the edges. Separate the sides and bottom from the skillet with a spatula and then slide the farinata onto a board; cut into wedges. Sprinkle with pepper; serve.
In this week’s highlights from my SiriusXM radio show: – I have a fascinating conversation with Bishop Robert Barron about how one of the main problems wit...