Melissa Hemsley's farinata recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Melissa Hemsley’ s farinata recipe By Melissa Hemsley - May 8, 2022 A must-make. Chickpea batter baked into a thin, crispy pancake, perfect for dipping into hummus or to have alongside soups or a hearty veg stew. Lizzie Mayson MAKES 8 SLICES TAKES 40 MINUTES (HANDS-ON TIME 10 MINUTES) 150g chickpea (gram) flour 5 tbsp olive oil 1 1⁄4 tsp sea salt, plus extra for sprinkling on top Good pinch of black pepper 1 red onion, finely sliced 20 pitted black olives, halved 6 sprigs of rosemary Place the flour in a big jug or mixing bowl and slowly pour in 300ml of water, whisking as you go. Preheat the oven to its highest temperature. Take your largest baking tin, approx 30cm x 22cm (if you don’t have one this large, use two smaller tins approx 22cm x 18cm). Grease the base and sides with 1 tablespoon of the olive oil and place in the oven to heat up. Whisk the remaining 4 tablespoons of olive oil into the flour mix, along with the salt and lots of black pepper. Remove the hot tin(s) from the oven, pour in the batter and top evenly with the onion, olives and the rosemary sprigs. Bake for 30 minutes until deeply golden and crisp on top. (Check after 20 minutes and turn down the temperature to 220C/200C fan/gas 7 if it’s getting too dark.) Let the farinata cool in the tin(s) for 15 minutes (if you can wait that long!) before cutting into eight slices (or quarters, if using two tins) and serving with an extra sprinkling of salt on top. VARIATION Swap half the olives for 6 anchovies. Buy the book Our recipes are from Feel Good by Melissa Hemsley, to be published on 19 May by Ebury Press, price £22. To order a copy for £18.70 until 22 May go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved