Farinata

• nut flour↗150g g
• rosemary sprigs↗2

  листя зібране і дрібно нарізане

• extra virgin olive oil↗70ml ml

Step-by-step instructions

1. 1

   Pour the chickpea flour into a large bowl and make a well in the centre. Slowly whisk in 440 ml of room‑temperature water until you obtain a smooth batter without lumps. Cover and let rest at room temperature for at least 4 hours or overnight.

2. 2

   Preheat the oven to 240 °C (220 °C with convection, gas 9), placing a large cast‑iron or oven‑proof skillet on the middle rack. (Or use a rectangular pan 30 × 25 cm.) Meanwhile, uncover the batter and remove any impurities from the surface. Stir, then add the chopped rosemary, 1 tsp fine salt and 1 tsp freshly ground black pepper. Transfer the mixture to a jug.

3. 3

   Carefully remove the hot skillet from the oven and pour in the olive oil (do this gently to avoid splatter). Place a wooden spoon in the oil, holding it at a 45° angle in the centre of the pan. Slowly pour the batter into the skillet using the back of the spoon, aiming for a thickness of about 1 cm. Bake for 15 minutes on the lowest oven rack until browned. Heat the grill to high temperature, then finish under the hot grill for 5 minutes until the top is light‑golden. Cut into wedges, sprinkle with sea‑salt flakes and serve hot.