Farinata with Sun-Dried Tomatoes and Olives

Made with chickpea flour, farinata is actually more of a savory pancake than a bread. It’s easy to make this Ligurian specialty that can be served as an appetizer or as part of the main meal. Farinata is often prepared without embellishment, but I sometimes add a fresh herb such as rosemary or sage, or chopped olives and sun-dried tomatoes, as in this recipe. Recipe from Vegan Without Borders* by Robin Robertson/Andrews McMeel Publishing, LLC ©2014, reprinted by permission. Photos by Sara Remington.

Serves: 6

• 1 cup water
• 1 cup chickpea flour
• 2 tablespoons plus 1 teaspoon olive oil
• ½ teaspoon salt
• Freshly ground black pepper
• 3 tablespoons minced kalamata olives
• 3 tablespoons minced sun-dried tomatoes

In a mixing bowl, whisk together the water and chickpea flour until smooth. Add the oil, salt, a few grinds of pepper, olives, and tomatoes, and mix until well blended. Cover and set aside at room temperature for 1 hour.

Preheat the oven to 425°F. Oil a 12-inch pizza pan and heat in the oven until hot. Carefully remove the pan from the oven and add the batter, spreading evenly. Bake until the top is firm and the edges are golden brown, about 15 minutes. Cut into thin wedges and serve immediately.

Variation: Omit the olives and tomatoes from the batter and spread the baked farinata with a thin layer of pesto.

• Here are more tasty vegan appetizers.

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