Farinata has four ingredients, so the method carries the recipe. Hydration, rest, pan material, and heat decide whether the surface blisters or stays pale.
We use a thin batter by weight, skim the foam after resting, and heat the oiled pan before the batter goes in. The result should have a lacy edge, a custardy center, and enough pepper to make the chickpea flavor snap into focus.
Set servings and units first. You can change them anytime.
Whisk the chickpea flour with the water slowly, starting with a thick paste and loosening it until smooth. Cover and rest at room temperature for 2 1/2 to 3 hours.
Heat the oven to 500°F with a heavy 11 in pan on the lowest rack for at least 20 minutes.
Skim any foam from the batter. Whisk in the salt and 2 tbsp olive oil.
Carefully remove the hot pan, add the remaining olive oil, and swirl to coat the base. Pour in the batter. It should be thin, about 1/4 in deep.
Bake on the lowest rack for 10 minutes, then move to the upper rack and bake 8 to 12 minutes more, until the edges are deeply browned and the center is set.
For more blistering, broil for 1 to 2 minutes while watching closely. Finish with black pepper and rosemary if using, then cut while hot.
You made Farinata di Ceci. Time to eat.
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If your pan is smaller, do not pour the batter deeper. Bake in two rounds instead, because a thick farinata turns heavy before the top can brown.
Six Italian regions. Nothing reformulated. Imported direct.
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