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Rosemary and Puglia Ricotta Farinata

Serves 4-6


  • 3/4 cup fine chickpea (besan) flour
  • 1 cup cold water
  • 1/2 teaspoon sea salt
  • 3 tablespoons extra virgin olive oil
  • 3 sprigs rosemary, leaves picked
  • 150g wedge Puglia Ricotta cheese, crumbled
  • antipasto, for serving
Download Recipe (PDF)


  1. 1. Place flour in a large bowl and gradually whisk in
  2. water until a thin, smooth batter forms, stir in salt
  3. and rest for 30 minutes.
  4. 2. Preheat oven to 250°C and place a 25-30cm heavybased,
  5. oven-proof frypan or shallow cast-iron dish into
  6. the oven to preheat.
  7. 3. Carefully remove pan from oven, add half the oil and
  8. pour in half the batter, (it should sizzle immediately),
  9. sprinkle with half the rosemary and half the crumbled
  10. ricotta. Bake for 8-9 minutes, or until the pancake is
  11. golden and crisp at the edges. Remove and repeat
  12. with remaining oil, batter, rosemary and ricotta.
  13. 4. Cut the farinata into wedges and enjoy immediately
  14. as a pre-dinner snack, served with antipasto.

Tips / Handy Hints

A heavy cast iron pan is preferable for cooking Farinata, ensure it is searing hot before adding batter.


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