Farinata (Italian Flatbread)
allrecipes.com · 2019 · Original
Farinataas labeled by the source
DietVegetarian. Not vegan: shredded gruyere cheese, butter.
Against 5,130 pizza recipes
Farinata style, one of 4 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Farinata (Liguria / Nice): unleavened chickpea-flour batter baked in an oiled pan; no wheat, no yeast
Tradition: 450 to 550°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
200g
Water
237g
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
27.2%
Sauce
n/a
Cheese
n/a
Dough weight
491g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
400°F / 204°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil4 tbsp · 54.4g
- flourchickpea flour1 cup · 200g
- waterlukewarm water1 cup · 237g
- saltsalt and freshly ground black pepper to tasten/a
- cheese othershredded Gruyere cheese2 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter1 tbsp · 14.2g
- over cheesereen onion
- over cheese1 clove garlic
- over cheese1 pinch ground nutmeg
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Farinata group marked.
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