This is the recipe as given by Elizabeth David but adjusted in terms of size and with a reduced amount of salt, which I prefer.
- Makes around 4-6 servings & takes approx. 10 min to prep + 4 hours for the batter to rest + 50 min to bake
You only need:
- 200g gram flour
- 640ml water
- 1 tsp salt
- olive oil, enough to coat the cooking dish
The cooking dish:
- A shallow earthenware dish, about 22.5cm in diameter
- Put the gram flour in a bowl and gradually add the water, stirring all the time.
- When smooth and about the consistency of pancake batter, add the salt.
- Cover and leave for at least 4 hours (or overnight, if that suits).
- Pour some olive oil into the cooking dish, enough to cover the base amply.
- Stir the batter and pour it into the dish, stir it again so that the batter and oil are well incorporated.
- Bake in a hot oven, 220C, for about 50 minutes, until the top is golden and crusty.
- Slice and serve hot as a snack sprinkled with pepper or use as you would slices of polenta, served with roasted vegetables or salads or any number of other ways.
- Strew the top of the mixture with thinly sliced onion or chopped rosemary or fennel seeds just before cooking.
- Bake the cooked farinata with cheese.