The white wheat farinata is fantastic. Have you ever eaten farinata made not from chickpeas? Or rather, with white wheat flour?
I have and it’s delicious. The WHITE WHEAT FARINATA is light, tasty and if you’ve never tasted it, you need to and tell me if it’s not exquisite. A Ligurian specialty from the city of Savona. What do you say, will you join me in the kitchen where I’ll explain the simple procedure? Let’s go 😋
Try also the➡️ Genoese Chickpea Farinata
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s quickly see the few and simple ingredients needed to make the white wheat farinata.
- flour (180g I used a mix of Type 1 flour and special pizza flour; you can also just use zero flour)
- water (500ml)
- 1 teaspoon fine salt
- extra virgin olive oil (1/2 tablespoons)
Tools
A hand whisk, a jug, and a pan for cooking. I have a copper one; if you don’t, a good non-stick pan will be perfect as well.
Steps
Let’s see the simple steps to make it.
First, weigh the water, flour, and salt. This time, as you can see from the image, I used a mix of two fantastic flours, a Type 1 and a special pizza flour, both from Molino Squillario. They are exceptional flours.
You can safely use just one type of flour, which can be zero, double zero, one, any you prefer.
Once the ingredients are weighed, dissolve the salt in the water.
After dissolving the salt, gradually add the flour and keep stirring to avoid lumps.
You should obtain a smooth batter. Now take this mixture and place it in the fridge, it should rest for at least 7-8 hours. Every two to three hours, take it out and give it a stir. If you are away from home, you can skip this step.
After the resting time, brush the pan with oil and preheat it in the oven for about ten minutes. In the meantime, add one or two tablespoons of oil to the mixture you have removed from the fridge and mix well.
Now pour the mixture into the hot pan. Be careful with this step, which I do by leaving the pan directly in the oven, because otherwise the liquid batter could spill when transferring the pan to the oven.
Bake at 392 degrees Fahrenheit for about 40 minutes. Check that it has set and cooked before taking it out of the oven.
TIP: I won’t hide that if you had a copper pan, the farinata would turn out even better, but a good non-stick pan will do just fine as well.
Take it out when it’s golden. Here it is cooked.
I hope you liked this little recipe.
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