Ingredients

300g (2 cups) chickpea flour (also called gram
flour or besan)
900 ml (2 cups) water
50ml (1/4 cup) extra virgin olive oil, plus more
for greasing
5g (1 teaspoon) salt
Black pepper, freshly ground

For the filling:
Cheese, ham, salami, tuna, mushrooms, spinach or any of your favourite ingredients.

Instructions

1. Prepare the batter: In a large bowl, whisk together the chickpea flour and water until smooth.
2. Rest the batter: Cover the bowl and let the batter rest for at least 6 hours at room temperature, or preferably overnight. If resting for more than 10 hours, refrigerate.
3. Season the batter: After resting, use a skimmer to remove any foam from the surface. Whisk in the olive oil and salt.
4. Preheat the oven and prepare the pan: Preheat oven to 250°C (480°F). Generously grease a 32cm (12 inch) aluminium baking pan with olive oil. Greasing a baking pan with olive oil.
5. Bake the farinata: You can use 3 medium pan for cooking three medium farinata. Pour one-third of the batter into each prepared pan. Use a fork to lightly swirl the batter to distribute the oil evenly. Bake on the bottom rack of the oven for 10 minutes, then move to the middle rack and bake for another 10-15 minutes, or until golden brown and crispy.
6. Serve: Remove the farinata from the oven and season with freshly ground black pepper. Serve immediately, cut into wedges. Or fill with your favourite ingredients like ham and cheese and put back into the oven until the cheese melts and serve warm.