Give the batter its full rest, then skim the foam and stir again before pouring. A generous film of oil and a thoroughly heated oven help the edges release and brown. Keep the layer shallow.
Make ahead Mix the batter ahead to allow its 5-hour rest. Bake close to serving time; if reheating a cooked piece, use a hot oven to restore the edges rather than a microwave.
Farinata di ceci
Prep 15 min · Cook 40 min · Rest 5 hr · Serves 4 · Difficulty Easy
Method
Put the chickpea flour in a large bowl. Whisk in the water gradually, starting with a small amount to make a smooth paste, then adding the rest. Whisk in 30 g olive oil and the salt.Put the chickpea flour in a large bowl. Whisk in the water gradually, starting with a small amount to make a smooth paste, then adding the rest. Whisk in 1 oz olive oil and the salt.
Cover and leave the batter to rest for 5 hours in a cool kitchen. Toward the end of the rest, heat the oven to 250°C with a rack in the lower third.Cover and leave the batter to rest for 5 hours in a cool kitchen. Toward the end of the rest, heat the oven to 475°F with a rack in the lower third.
Skim off the surface foam and stir the batter thoroughly to lift any flour that has settled. Divide the remaining 35 g oil between the two 28 cm shallow metal pans and coat their bases evenly.Skim off the surface foam and stir the batter thoroughly to lift any flour that has settled. Divide the remaining 1¼ oz oil between the two 11 in shallow metal pans and coat their bases evenly.
Stir again, then divide the batter equally between the pans. Bake the first pan for 15–20 minutes, until the center is set and the surface and edges are golden. If necessary, move it higher for the last few minutes, watching closely.Stir again, then divide the batter equally between the pans. Bake the first pan for 15–20 minutes, until the center is set and the surface and edges are golden. If necessary, move it higher for the last few minutes, watching closely.
Cut and serve the first farinata hot with black pepper while the second pan bakes in the same way. Allow about 40 minutes oven time for the two pans cooked one after the other.Cut and serve the first farinata hot with black pepper while the second pan bakes in the same way. Allow about 40 minutes oven time for the two pans cooked one after the other.
