Farinata with rosemary and olive oil recipe
Crisp and savory, this Italian farinata with rosemary and olive oil serves 8-10 as a drink nibble. Easy to make in 15 minutes.
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Ingredients
- 150g chickpea (gram) flour
- 2 tbsp extra-virgin olive oil, plus 4 tbsp for frying and extra for drizzling
- ½ tsp baking powder
- 1 tsp salt
- 4 fresh rosemary sprigs, leaves picked
- Sea salt for sprinkling
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