Farinata with Olive Sage and Caramelised Onions (gluten free)

10:00 pm on 7 March 2005

Serve Farinata by its self or with roasted and braised meats. The toppings that can be added are endless. Chickpea flour can be purchased from Indian and Middle Eastern shops. It is said that with a few sage leaves scattered over its grainy surface and dotted with olives farinata looks like a still life under an olive tree.


  • 1 cup of chick pea flour
  • 1 ¼ teasp sea salt
  • Olive oil
  • 15 small sage leaves
  • 1 doz. olives
  • ½ medium size onion cooked in a little olive oil until golden and caramelised
  • Freshly milled pepper.


Whisk together the chickpea flour and 2 and ½ cups water in a bowl.

Add the salt and 2 tablespoons of olive oil and whisk.

Let the batter rest for at least 1 hour.

It will be thin like a pancake batter.

Preheat the oven to 250C or the hottest possible setting you have.

If you have a pizza stone set this on a rack in the oven.

Place a heavy cast iron pan in the oven on the pizza stone.

Preheat the pan for at least 10 minutes.

Remove the pan from the oven and pour in 1tbsp of olive oil and swirl around the pan so it is covered in an even film of oil.

Pour in enough of the batter to 1cm deep (the batter will start to cook very quickly)

Scatter over the onions, olives and sage leaves.

Bake for 15 minutes and for the last 3 minutes place under the grill in the oven.

It should be golden and crispy around the edges and be dry on the top.

Slide the farinata onto a plate, season with a twist on the pepper mill and cut.

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