Farinata di ceci


For the Optional toppings


Add together the chickpea flour, salt and olive oil to room temperature water and blend well with a mixer or whisk.

Leave to stand for at least 4 hours to allow the flour to fully hydrate.

Cover the bottom of a level-bottomed tray or oven safe flat-bottomed pan with enough olive oil, so that it easily covers the pan’s surface when cool.

Stir the mixture again to mitigate any separation that may have occurred whilst resting. It should be the consistency of single cream or thick hot chocolate.

Preheat the tray in an oven heated to 230 degrees C.

Carefully remove the preheated tray and pour in the mixture slowly. It should sizzle - Brits, think yorkshire puddings - so be careful when doing this.

Cook the mixture for 25 - 30 minutes or until a golden crust has formed on the top.

Remove from the oven and finish immediately with pepper and optionally some chopped rosemary.

Eat this on its own, or use like a sandwich filled with Mediterranean roasted veg, cured meats or a meltable cheese.

Tip: Although the smoke point of olive oil is around 200 degrees C, some research has suggested that olive oil is more stable than other oils, even once this point has been reached. If you’d rather err on the side of caution, reduce the temperature of your oven and increase cooking time by 5 minutes and always do your own research surrounding food safety before cooking.