Black Garlic Kitchen

Black Garlic Farinata

Farinata is an Italian savoury pancake from Liguria. Made with a chickpea flour batter and filled with pizza-style ingredients, baked in the oven, with an added bonus of a ‘pop’ of Black Garlic in every bite. So simple to make!

Black Garlic Farinata

Prep: 10 mins + overnight resting | Cook: 20 mins | Makes: 12 pieces | V | Ve

Ingredients

  • 200g chickpea flour/gram flour
  • 1 tsp baking powder
  • 2 tbsp olive oil
  • ½ tsp Black Garlic Sea Salt or table salt
  • ¼ tsp freshly ground black pepper
  • 450ml lukewarm water
  • 1 tsp dried oregano
  • ¼ tsp crushed dried chilli
  • Olive oil for greasing
  • 1 small red onion – peeled and finely sliced into half moons
  • 70g pitted black olives – drained and halved or
  • 70g ready-to-eat pitted Kalamata olives with herbs
  • 50g sun-dried tomatoes – drained and sliced
  • 8 cloves Black Garlic – chopped
  • Freshly ground black pepper
  • Black Garlic Sea Salt or sea salt
  • Extra virgin olive oil for drizzling

Method

  • Place the chickpea flour, baking powder, olive oil, salt and pepper in a mixing bowl.
  • Make a well in the centre then gradually whisk in the water to form a loose batter.
  • Cover the mixture and set aside at room temperature for at least 2 hours and preferably over night, in order to allow the chickpea flour to hydrate.
  • When ready to cook, stir the oregano and crushed dried chilli into the batter and mix well.
  • Preheat the oven to 220C/200Cfan/Gas7.
  • Place a baking sheet in the oven to heat up.
  • Drizzle the bottom of a non-stick 28cm x 18cm approx. roasting tin with olive oil. Place the roasting tin onto the baking sheet. Heat up in the preheated oven for 5 minutes until very hot.
  • Carefully remove the tin from the oven and pour the batter into tin.
  • Working quickly, scatter over the onion, olives, sun-dried tomatoes and black garlic until evenly distributed.
  • Bake in the oven for 20 minutes until the batter is golden brown on top.
  • Remove from the oven. Sprinkle over freshly ground black pepper and sea salt. Drizzle over a little extra virgin olive oil.
  • Leave to sit in the tin for a couple of minutes before cutting into pieces.
 

To Serve: serve immediately while still warm as a ‘biting’ with Black Garlic Kitchen’s Cocktail or Mocktail.

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