Prep Time 30 minCook Time 30 min Serves 4

01 Ingredients

  • 1 cupwater
  • 6 tbspchickpea flour
  • 1 tspsalt
  • olive oil as needed
  • 6scallions (thinly sliced)
  • 5capers (chopped)
  • 2 tspblack pepper (ground)
  • 1 cupbuffalo mozzarella (1 ball)
  • 25 slicesof cherry tomatoes
  • 2 tspdried oregano
  • black pepper as needed
  • 1 cupextra virgin olive oil

02 Instructions

  1. whisk the salt and flour slowly into the water. Be careful not to form lumps. Store in a plastic container and rest overnight in the fridge
  2. brush olive oil generously into the 4-inch non-stick muffin tins
  3. cover the bottom of the molds with the chopped scallions and capers
  4. pour the batter in the molds (40 grams per mold) and bake at 425 °F convection for 20-30 minutes until golden brown, rotating every 10 minutes to ensure even colouring
  5. once brown and crisp, remove from the oven and crack fresh black pepper
  6. farinata can be prepared in advance and held at room temperature until ready to finish
  7. slice the buffalo mozzarella and cherry tomatoes about 1 cm thick and scatter over the the farinata like you would to dress a pizza
  8. bake in the oven at 425 °F for 4 minutes or until the cheese melts
  9. while still warm out of the oven season with salt, pepper and dried oregano
  10. cut each farinata into four equal slices and serve on your favourite platter