Laura's Vegan Table


  • 1 cup chickpea flour (orgarbanzo bean flour)
  • 1 cup water
  • 3 tablespoons olive oil (2 for the batter and one for the pan)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh rosemary (or two teaspoons dried) - optional
  • 1/4 cup chopped sundried tomatoes
  • 1/4 cup chopped kalamata or black olives
  • 2 tablespoons fresh oregano (or basil)

Farinata is Italian chickpea flatbread that’s much like a big pancake. It’s basically the same thing as Socca (French version) and both came out around the same time. This Italian version started in Genoa, Italy, and became very popular in the Italian Riviera. It’s a simple street food but toppings can be added too. I love the mediterranean flavors of sundried tomatoes and kalamata olives. Then I topped it with some fresh oregano; but basil would be a great topping too.


Preheat oven to 425F. Prepare the batter by combining the chickpea flour, water, 2 tablespoons of olive oil, salt, garlic powder and rosemary if using. Whisk together and let sit for 3o minutes. Place your empty skillet in the oven to heat for 15 minutes. Then remove the pan from the oven with an oven mitt, and add the remaining tablespoon of olive oil. Turn pan to coat the entire bottom. Next, turn the oven up to 495F degrees. Pour the batter into the heated skillet. Once the oven reaches the desired temperature, place the skillet into the oven and bake for 10 minutes. The sides of the batter will start to pull away from the pan when ready. Remove the pan from the oven and top with the tomatoes, olives and oregano or basil. Enjoy!