Farinata is a thin chickpea cake typically cooked in a wood-burning oven. In Liguria, bakeshops put signs in their windows announcing the time that the farinata will be ready, and customers line up to buy it. It's a perfect snack when eaten like a piece of pizza on waxed butcher paper.
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4 cups warm water
3 cups chickpea flour (15 ounces)
1 tablespoon kosher salt
1 teaspoon finely chopped rosemary leaves
1/2 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
How to Make It
Pour the water into a bowl. Slowly whisk in the chickpea flour until smooth. Let stand at room temperature for 2 hours.
Preheat the oven to 500°. Skim any foam off the batter. Stir in the salt, rosemary and 1/4 cup plus 2 tablespoons of the oil.
Heat two 10-inch cast-iron skillets in the oven for 10 minutes. Carefully add 2 tablespoons of the oil to each skillet, swirling to coat. Divide the batter between the skillets; it should be less than 1/2 inch thick. Bake for 25 to 30 minutes, until crisp around the edges. Slide the farinata onto a board; cut into wedges. Sprinkle with pepper; serve.