Farinata With Sun Dried Tomatoes And Olives
Extract from Robin Robertson's Vegan Without Borders • By Robin Robertson • Published by Andrews McMeel Publishing
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Vegan Without Borders
Serves 6
Made with chickpea flour, farinata is actually more of a savory pancake than a bread. It’s easy to make this Ligurian specialty that can be served as an appetizer or as part of the main meal. Farinata is often prepared without embellishment, but I sometimes add a fresh herb such as rosemary or sage, or chopped olives and sun-dried tomatoes, as in this recipe.
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© 2025 Robin Robertson / Andrews McMeel Publishing · Reproduced with permission. · From Vegan Without Borders by Robin Robertson/Andrews McMeel Publishing, LLC. Photography by Sara Remington.
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Elin H. favorited Farinata With Sun Dried Tomatoes And Olives
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Step 1
In a mixing bowl, whisk together the water and chickpea flour until smooth. Add the oil, salt, a few grinds of pepper, olives, and tomatoes, and mix until well blended. Cover and set aside at room temperature for 1 hour.
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Step 2
Preheat the oven to 425°F. Oil a 12-inch pizza pan and heat in the oven until hot. Carefully remove the pan from the oven and add the batter, spreading evenly. Bake until the top is firm and the edges are golden brown, about 15 minutes. Cut into thin wedges and serve immediately.
Variation: Omit the olives and tomatoes from the batter and spread the baked farinata with a thin layer of pesto.
