Yield: 2 mid-size round baking trays

What you’ll need:

- 1 l water

- 300 g chickpea flour

- 50 g olive oil

- 10 g salt

- rosemary and black pepper (optional)

Pour flour in a bowl and slowly add the water, and keep mixing until the flour has dissolved.

You will end up with a liquid mixture - do not worry because this is correct!

It is recommended to let the mixture sit for some time in a non-refrigerated place, before baking it - I was able to leave it for about 5 hours, but do what you can.

Once you get back to it, remove the foam on the surface (if any), give it a little stir, and add the oil and the salt. Mix it up again.

At this point I felt like adding some rosemary to the mixture, but it is totally optional.

Coat your baking tray in oil and pour a rather thin layer of your mixture - you do not want your farinata to be super thick.

Preheat your oven to 200°C (depending on your oven’s power) and bake for about 10 minutes on the lower rack. Then raise it to your upper rack for other 10 minutes or so, in order for your farinata to grow a nice thin crust on the top.

Once ready, let it cool a little - and if you feel like, you may sprinkle a tiny bit of pepper on top upon serving - but again, totally optional as it is not included in the original recipe. I think, though, it gives a nice flavory twist to it, as the chickpea flavor is naturally quite on the sweet side.

Are your fingers ready to coat up with this amazing oily golden delicacy?

Enjoy!