Farinata di ceci

What to get ready

• Besan chickpea flour 280 g
• Olive oil 100 ml
• Rosemary leaves 8 g
• Salt 8 g
• Black pepper 4 g

Method

1. 1 Beat the besan chickpea flour with cold water until lump-free, then let it rest for 4 hours at room temperature.
2. 2 Skim off any foam that rises to the surface, then stir in the salt and most of the olive oil into the flour.
3. 3 Preheat the oven to 250°C with the cast iron baking tray, and grease the tray thoroughly with olive oil until very hot.
4. 4 Pour a layer of flour about 5 mm thick into the tray, then sprinkle rosemary leaves on top.
5. 5 Bake for 15 minutes until the top is golden brown and crispy, sprinkle with pepper, and slice to serve hot.

With an appliance

• Air fryer 25 min

  Replace steps 3-5: spray small cast iron trays with oil, preheat the gas oven to 235 degrees for 4 minutes, then bake the dough for 10 minutes, rotating the tray halfway through; reduce to about 5 minutes, but divide the dough if the tray is large.