MAKES 1 MEDIUM-SIZE SKILLET BREAD
Farinata is a light, nutritious, gluten-free bread that is enjoyed in Italy. We’ve modified the traditional style and call our version American Farinata. We added corn flour (masa), so that the bread has a hint of corn bread flavor. It’s also fluffier than the original, because we’ve added baking powder. This dish pairs well with the Magic Tahini Sauce or the Cashew Cream Everything Sauce. We also like to pour salad greens over our American Farinata and douse with salad dressing.
½ cup masa flour (we use Bob’s Red Mill)
½ cup garbanzo bean flour
½ tsp. baking powder
½ tsp. Himalayan pink salt
½ tsp. oregano
½ tsp. thyme
1 Tbsp. olive oil
1 Tbsp. maple syrup
1 Tbsp. olive oil (for baking)
1 Preheat the oven to 450 degrees F. Place a 10-inch cast-iron skillet in the oven and let it heat up for 5 minutes.
2 While the pan is heating, combine the masa, garbanzo bean flour, baking powder, salt, oregano, thyme, olive oil, and maple syrup in a bowl and mix well.
3 Take the cast-iron pan out of the oven, being careful not to burn yourself. Add 1 Tbsp. of olive oil to the pan and spread evenly across the bottom and sides. Pour the batter into the pan and gently spread around by smoothly rocking the pan from side to side and end to end.
4 Bake the farinata in the oven for 10–12 minutes, or until the top is light golden brown. Let it cool for about 10 minutes before slicing and serving.