Italian Chickpea Bread

I will use less rosemary and bake it for another 2-3 minutes more the next time I make this. It’s tasty and easy to make.

Like others have mentioned, I too didn't have the best success making this. I missed a key step whuch was allow oil to get hot in pan first. My bread was gummy like and although I tried to cook it past the required time, it still didn't come out right. I will definitely try this recipe again and take the recommendation of others about pre-heating the skillet first with oil. Keeping my fingers crossed.

I cooked mine a couple of minutes longer.

Update 8 Nov 2016. For those of you having trouble with the farinata sticking to your pan: put the oiled pan inside the oven while it preheats. This is a trick that breadmakers in Italy use to keep the mixture from sticking! :-) My original teview: This is just like I had in Portofino from the street side bakeries. "La farinata" as it is called in Italy is a fast and easy alternative to cornbread and wheat bread. This recipe is perfect leaving you with a flavourful, sponge-like focaccia to enjoy with salads, soup or on its own. The method is right on. I let it sit for 4 hours uncovered but was told by the submitter of this recipe it is best covered. Mine tasted just fine nonetheless. It cooks up quickly and takes only minutes to put together. It is also nice the next day reheated on the grill similar to polenta, crisping it to be used for appetisers and even as a base for gluten free pizza! Thank you sueb for sharing this recipe.