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Roasted Tomato, Olive & Mozzarella Farinata

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8


  • 1.5 cups chickpea (garbanzo bean) flour
  • 2 cups water
  • 4 tbsp olive oil
  • 1.5 tsp dried basil
  • 1.5 tsp kosher salt
  • 1 tsp pepper
  • 1.5 cups cherry tomatoes
  • 1 cup kalamata olives sliced
  • 6 oz Miyokos vegan mozzarella sliced


  • Whisk together chickpea flour and water until smooth. Add olive oil, salt, pepper and basil. Let the batter rest for at least a few hours at room temperature. I always opt to do this the night before so that it's ready to bake when I wake up!
  • Preheat the oven to 425 degrees. Coat your cherry tomatoes in 1 tbsp olive oil and sprinkle with salt. Roast for 15 minutes, until they are charred and slightly deflated. This helps remove the moisture so that you don't end up with a watery farinata!
  • Once the tomatoes are finished, combine with mozzarella and olives in a 10" castiron. Pour the chickpea batter over the fillings.
  • Bake for 30 minutes. The edges should be slightly browned and completely cooked.