Genoese Chickpea Flatbread (Farinata)

Ingredients

• 300 g Chickpea flour
• 900 ml Water
• 60 ml Extra-virgin olive oil
• 10 g Salt
• 1 tsp Black pepper

Steps

1. Pour the chickpea flour into a large bowl.
2. Add the water a little at a time, whisking constantly to dissolve the flour completely without lumps.
3. You should get a smooth, fairly liquid batter.
4. Cover the bowl with a clean cloth and let the batter rest at room temperature for at least 5 hours, ideally overnight.
5. As it rests a layer of foam will rise to the surface.
6. Skim off and discard the foam that has formed on top with a spoon or skimmer; this keeps the farinata light and prevents a bitter taste.
7. Stir the salt and 3 tablespoons of the olive oil into the batter.
8. Mix well until smooth and emulsified.
9. Preheat the oven to its maximum temperature (250–270°C / 480–520°F) with a copper or steel pan inside, so it gets very hot.
10. Pour the remaining olive oil into the hot pan, then immediately pour in the batter to a thickness of about 4–5 mm.
11. Stir gently with a wooden spoon so droplets of oil rise to the surface.
12. Bake in the very hot oven for about 12–15 minutes, until the surface is golden and blistered and the edges are crisp.
13. Finish under the grill for 1–2 minutes for an extra-crisp top if needed.
14. Remove from the oven and let rest 2–3 minutes.
15. Cut into irregular wedges, grind plenty of black pepper over the top, and serve hot.

Tips

• The right ratio is roughly 1 part chickpea flour to 3 parts water by volume. Don't skip the long rest or the foam-skimming step — they are what give farinata its clean, mellow flavor. A copper pan and a screaming-hot oven (or a wood-fired oven) are key to the crisp surface and creamy interior.