Farinata

Method

Whisk chickpea flour with cold water until completely smooth, then pass through a fine sieve to remove lumps and let rest for 30 minutes at room temperature. Preheat your oven to 220C and place a 30cm cast iron skillet or baking tray inside with 75ml of olive oil until smoking hot. Pour the batter carefully into the hot oil and immediately return to the oven for 25-30 minutes until the surface is set and golden brown. Brush the remaining olive oil over the top, season with sea salt and black pepper, scatter rosemary over, and bake for a further 5 minutes until the edges are crispy. Remove from the oven and slide onto a wooden board, cut into wedges whilst warm, and serve immediately with a grind of fresh pepper.