Farinata Genovese - cooking recipe

Ingredients

4 cups high-quality chickpea flour
4 teaspoons high-quality sea salt
4 cups room-temperature mineral water
1/3 - 1/2 cup high-quality expeller pressed olive oil
2 tablespoons fresh rosemary leaves
1 pinch of freshly-grated black pepper

Preparation

In a large mixing bowl, whisk together chickpea flour and salt.
Place water in another large mixing bowl.
Slowly incorporate chickpea flour mixture into water with whisk. The final batter should have the consistency of heavy cream.
Stir in rosemary leaves.
Let the batter sit at room temperature, covered, for at least 4 hours or overnight.
When ready to bake, first skim the scum off of the top of the batter with a large spoon.
Preheat oven to 400 degrees.
Grease a cookie sheet with olive oil. Then cover with parchment paper and grease the paper too. Be sure to grease up the sides of the pan too, trust me on this!
Remove the rosemary if you like. Stir in the olive oil. Note: If you use 1/2 cup, this is actually 1/2 the amount of the traditional recipe, and it was too oily for me! So depending on how oily you'd like to make it, use anywhere between 1/3 and 1/2 cup.
Carefully pour into prepared cookie sheet.
Sprinkle with freshly-ground black pepper.
Carefully place in oven, ensuring pan is perfectly flat.
Bake for 30-35 minutes, until the edges start to pull away from the cookie sheet, and the top is bubbly and slightly browned.
Slice and eat immediately. Good hot or at room temperature. However, it lasts up to 10 days in the fridge, just needs to be reheated.
Notes: You can also use the slices as a base for pizza or flatbreads. Enjoy!