Farinata di Ceci

Ingredients

• 300 g chickpea flour
• 900 ml water, at room temperature
• 10 g fine salt
• 60 ml extra virgin olive oil
• black pepper
• 1 sprig rosemary, leaves picked (optional)

Before you cook

• Pour the water into a large bowl and whisk in the chickpea flour a little at a time, so no lumps form.
• Whisk in the salt.
• Cover the bowl and leave the batter at room temperature for at least 5 hours, or up to 8.

Steps

1. Skim the foam from the surface of the batter with a slotted spoon and discard it.
2. Stir half the olive oil into the batter.
3. Heat the oven to its highest setting, at least 250°C, with one shelf near the bottom.
4. Pour the rest of the oil into a 36 cm round tin and swirl it across the base.
5. Pour in the batter to a depth of about 5 mm and stir it once so the oil disperses.
6. Scatter over the rosemary leaves if you are using them.
7. Bake on the low shelf for 10 minutes, until the surface sets.
8. Move the tin to the top of the oven and bake for another 15 to 20 minutes, until blistered and deep gold.
9. Grind over black pepper and cut the farinata into rough wedges.
10. Eat it hot, straight from the tin.