Rosemary and thyme farinata with jammy onions from Ottolenghi Test Kitchen - Extra Good Things (page 186) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • Myzadim3andGLA on April 19, 2026

    Just made the jammy onions. Delicious and easy. Had with toasted Turkish bread and the sweet ‘n’ sour peppers.

  • caillahess on June 24, 2025

    My farinata also turned out SO oily and really gummy. Ended up not even eating it. Would like to try again, with way less oil. The onions however, were incredible. Super easy but so tasty (and leftovers made such a good 'french onion' pizza).

  • jenmacgregor18 on February 14, 2023

    I doubled the fennel seed and just chopped up all the rosemary, subbed oregano for thyme, and added 2 tsp of Aleppo pepper. I mixed at least half of the herbs into the batter and scattered the rest on top. I use the full amount of oil. It never got frothy for me in mixing. I baked it for the full 30 minutes. It turned out crisp on the edges and top. It didn't seem oily to me. Tasting it without the miso & onions, it definitely needed more salt. But with the miso & onions, I thought it was very good. I enjoyed it.

  • EmilyR on October 24, 2022

    For having so many great herbs and smelling so wonderful this was surprisingly bland. We added more salt and I reduced the olive oil by 1 Tbsp... next time I'd ditch even more - this is very oily. I've had soccas in Nice, France and also made others from a different recipe and this won't be a repeat without heavy amending. The onions however are nice.

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