Fainè, also called farinata, is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty and the edges get crispy yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.
| 2 Cups Lukewarm Water | |
| 1 half cup Garbanzo (chickpea) Flour | |
| 5 teaspoons Olive Oil Extra Virgin | |
| 1 Half teaspoons Salt, Kosher | |
| 1/2 teaspoon Minced Fresh Rosemary (optional) | |
| 1/2 cup Calamata Olives | |
| 1/2 cup Cherry Tomatoes, Halved | |
| 1 Small Red Onion, Diced | |
| 1/2 cup Red Pepper | |
| 1/2 cup Shitake Mushrooms | |
| 1 cup Feta or Shredded Parmesean |
Whisk together lukewarm water and garbanzo flour in a large bowl until smooth. Cover the bowl with plastic wrap or a plate and let stand at room temperature for 2 hours.
Turn on Oven – set to 500 degrees. Cut cherry tomatoes in half & mix in a bowl with the Calamata Olives. Dice the Red Onion. Dice the Red Pepper. Slice the mushrooms. Grate the Parmesan cheese.
After 20 minutes, check to see if a toothpick comes out clean from the Farinata. If yes, remove with oven mitts and place on stove. If no, place back in the oven for 5 minutes and then check with a toothpick again.Repeat with toothpick until done. Place a plate on top of the skillet and with oven mitts turn the pan upside down until the Farinata falls onto the plate. Slice, Save and Enjoy!
