Farinata di Ceci

Method

1. Place the chickpea flour in a bowl and make a well in the center.
2. Add water gradually and mix well to dissolve any lumps until smooth.
3. Cover and let the batter rest for at least 6 hours, preferably overnight (refrigerate if resting longer).
4. Remove any foam that forms on the surface with a skimmer.
5. Stir the batter to reincorporate the settled flour, then add olive oil and salt.
6. Generously grease a round aluminum baking pan (or use parchment paper in a rectangular pan).
7. Pour the batter into the pan and emulsify briefly with a fork to avoid oil spots.
8. Bake on the bottom rack of a static oven at 250°C for 10 minutes (like wood-fired oven).
9. Move to the middle rack and continue baking for another 10-15 minutes until golden and crisp.
10. Serve hot, sprinkled with black pepper to taste.