The smell of rosemary and garlic together just makes me smile. This farinata comes out golden and crispy at the edges, soft in the middle, and full of earthy flavor. It’s one of those simple things that tastes like comfort.

I still remember the first time I made it. I poured the chickpea batter, drizzled olive oil, and watched it sizzle in the oven. The rosemary filled the air—it felt like a warm hug on a cold day.

If you love rustic recipes that are easy and cozy, this one’s perfect. Let’s make this Rosemary Garlic Farinata together and fill the kitchen with that amazing aroma.

Why You’ll Love This Recipe

Easy to Make: This recipe requires minimal ingredients and equipment. The hardest part is waiting for it to bake!
Naturally Gluten-Free: Made with chickpea flour, this farinata is perfect for those who are gluten-sensitive or following a gluten-free diet.
Flavorful: The garlic and rosemary combo creates a mouthwatering savory flavor that pairs well with almost anything.
Versatile: Whether you serve it with a drizzle of olive oil, a dollop of hummus, or as part of a charcuterie board, it’s always a hit.
Great for Meal Prep: Make a large batch and store it for snacks, sandwiches, or even a quick breakfast or lunch.

Required Kitchen Tools

Before diving into this simple yet delicious recipe, make sure you have the following tools ready:

Large Mixing Bowl: To combine the ingredients.
Whisk: To ensure your chickpea flour batter is smooth.
Ovenproof Skillet or Farinata Pan: A traditional farinata pan works best, but any oven-safe skillet or cast-iron pan will do.
Measuring Cups and Spoons: For accuracy when adding ingredients.
Spatula: To help spread and flip the farinata when serving.

Ingredients

Here’s what you’ll need to make this savory, crispy flatbread (exact measurements are in the recipe card below):

Chickpea Flour: The base of this recipe, offering a naturally gluten-free option. It’s packed with protein and fiber, making it a healthy alternative to traditional wheat flour.
Water: To create a smooth batter.
Olive Oil: Both for the batter and for drizzling on top to enhance the flavor.
Salt: To season the dough and bring out the natural flavors of the chickpea flour.
Garlic: Minced fresh garlic gives the farinata an aromatic kick.
Rosemary: Fresh rosemary is the star herb in this recipe, adding a woodsy, fragrant flavor.
Freshly Ground Black Pepper: To taste, for a bit of heat and added flavor.

Variations for Rosemary Garlic Farinata

Though the original recipe is incredibly flavorful, you can always add your personal touch! Here are some fun ways to customize your farinata:

Add Parmesan or Pecorino: For a cheesy version, sprinkle some grated parmesan or pecorino over the farinata before baking.
Infuse Extra Herbs: Add thyme, oregano, or basil for more herbal flavor.
Add Olives: Chopped Kalamata or green olives can be mixed in or sprinkled on top for a Mediterranean twist.
Toppings: Once the farinata is baked, you can top it with arugula, roasted vegetables, or even a bit of prosciutto for a heartier meal.
Use Other Flours: If you don’t have chickpea flour on hand, you can try a mix of other gluten-free flours, though chickpea flour will always yield the best texture and flavor.

Step-by-Step Instructions for Rosemary Garlic Farinata

Making rosemary garlic farinata is simple, and I’ll guide you through each step. It’s all about mixing the ingredients, letting them rest, and then baking to perfection.

1. Prepare the Batter

In a large mixing bowl, combine the chickpea flour and water. Whisk them together until smooth. The batter should be thin and pourable but still thick enough to coat the back of a spoon.

Add olive oil, salt, minced garlic, and fresh rosemary to the batter. Mix well until everything is incorporated. This is where the magic happens — the rosemary and garlic infuse the batter with incredible flavor.

2. Rest the Batter

Now comes a key part of making farinata: resting the batter. Let the mixture sit for about 30 minutes to an hour at room temperature. This helps the chickpea flour fully absorb the liquid and results in a smoother, more cohesive batter. If you’re in a rush, you can skip this step, but letting the batter rest helps to improve the texture and flavor.

3. Preheat the Oven and Prepare the Pan

While the batter is resting, preheat your oven to 450°F (230°C). You want it to be nice and hot when the farinata goes in.

Next, grease your ovenproof skillet or farinata pan with a little olive oil. If you don’t have an ovenproof skillet, use any non-stick pan that can handle high heat. Be sure to coat the entire surface to prevent sticking.

4. Pour and Bake

Once the batter has rested, give it a quick whisk to make sure it’s smooth. Pour the batter into the prepared skillet, making sure it’s evenly spread out. You should hear a slight sizzle as the batter hits the hot pan — this helps form the crispy edges.

Bake the farinata in the preheated oven for 20-25 minutes or until the edges are golden brown and crispy. The center should be firm to the touch but still slightly tender.

5. Finishing Touches

Remove the skillet from the oven and let it cool for a few minutes. Use a spatula to gently lift the farinata from the pan. You should have a perfectly golden and crispy flatbread with a soft, savory center.

Drizzle a little more olive oil on top for extra flavor and texture. You can also sprinkle some freshly ground black pepper for an added kick.

How to Serve Rosemary Garlic Farinata

This dish is incredibly versatile, and there are so many ways to serve it:

As a Snack: Enjoy it on its own with a drizzle of olive oil or balsamic vinegar for dipping.
As an Appetizer: Slice it into squares and serve it as part of an antipasto platter with olives, cheese, and cured meats.
With Soup: Pair it with a warm bowl of tomato soup, lentil soup, or any hearty vegetable soup for a comforting meal.
As a Sandwich Base: Use it as a gluten-free sandwich alternative. Top with grilled vegetables, hummus, and fresh greens for a satisfying lunch.
In Salads: Cut the farinata into strips and use it as croutons in a salad for a Mediterranean-inspired twist.

Storing Rosemary Garlic Farinata

While farinata is best served fresh, you can easily store leftovers for later.

Room Temperature: Let the farinata cool completely, then store it in an airtight container for up to 2 days at room temperature.
Refrigerator: If you need to keep it longer, store the farinata in the fridge for up to 4 days.
Freezing: You can freeze slices of farinata in an airtight container for up to 3 months. When ready to enjoy, simply reheat in the oven or on a skillet until warmed through.

Nutrition Information

Here’s the approximate nutritional breakdown for one serving (1 slice) of rosemary garlic farinata:

Nutrient	Amount per Serving
Calories	120
Protein	4g
Carbohydrates	18g
Dietary Fiber	3g
Sugars	0g
Fat	5g
Saturated Fat	0.5g
Cholesterol	0mg
Sodium	200mg
Potassium	150mg

Conclusion

Rosemary Garlic Farinata is a delicious and easy-to-make flatbread that will quickly become a favorite in your household. Whether you’re looking for a savory snack, a side dish, or a base for a creative meal, this recipe delivers on flavor and texture.

The crispy edges, soft interior, and fragrant garlic and rosemary combination make this farinata irresistible. It’s naturally gluten-free, packed with protein from chickpea flour, and is a healthier alternative to many other bread options. Plus, it’s versatile enough to pair with a variety of dishes or stand alone as a satisfying snack.

Give this recipe a try the next time you’re craving something warm and comforting with minimal effort. With just a few ingredients and a little patience, you can have a homemade delicacy that’s sure to impress!