Master pizza chef Enrico Sgarbossa of Sydney’s Al Taglio Pizza, specialises in Italian style pizza and he shared his farinata recipe with us.
Similar to a pancake, farinata is baked in the oven – preferably on a pizza stone. Or even better on a pan in a wood-fired pizza oven.
Add water gradually to the besan flour to prevent lumps forming. Once you have a nice lump-free batter, add the remaining water, oil and salt. Mix well with a whisk. It will be a watery batter. Leave in fridge for 12 hours. This lets the flour completely hydrate.
Preheat your oven to very high 250ºC (you need to get it close to wood burning oven temp), set your oven rack in the second highest position and put your pizza stone there to preheat. You want the farinata to crisp on the base.
Before cooking, scoop off and discard any foam that may have formed on the surface. Stir well and pour onto the skillet or pizza tray.
For a thicker pancake:
Use a well-seasoned cast iron skillet with a generous amount of olive oil, and pour in a centimetre deep layer of the batter. The oil will rise up around the edges. Sprinkle on pepper and rosemary. Slide onto the pizza stone and cook until the farinata has set and is browned on top. It’s cooked enough even when it’s still slightly moist in the centre.
Cut into slices and eat while still warm.
You can also add pizza-type toppings like sliced tomato and cheese, etc.
For a thinner crispy pancake:
Pour the batter into lightly oiled round pizza trays. Sprinkle on pepper and rosemary. Slide onto the pizza stone and cook until the farinata has set and is golden-brown on top. Fold it into quarters and eat while it’s still warm. Perfect for snacks.
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