Farinata Genovese

• 1 cup chickpea flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper, plus more to taste
• 5 tablespoons extra virgin olive oil, plus more to taste
• 1/2 small yellow onion, thinly sliced (1/4 to 1/2 cup, loosely packed, to taste), optional
• 1 tablespoon fresh rosemary leaves, optional

1. Combine the chickpea flour with 1 3/4 cups water in a bowl; whisk together to eliminate lumps.
2. Whisk in the salt and two tablespoons of the olive oil and let the batter sit on the kitchen counter for at least 1 hour and as long as 12.
3. The batter will become slightly thicker as it sits.
4. Preheat the oven to 400F.
5. Put a well-seasoned or nonstick 12-inch pizza pan or skillet over medium-high heat and add 3 tablespoons of the olive oil.When the oil is hot, after 1 or 2 minutes, add the onion and rosemary if youre using them; let them sizzle for a minute, then add the batter.
6. Drizzle with a little olive oil and bake for 20 to 40 minutes, until the farinata is no longer custardy in the center.
7. If you have a separate broiler, preheat it during the last 10 minutes or so of cooking.
8. Turn the broiler on.
9. Set the farinata a few inches away from the broiler heat for a minute or two, just long enough to brown it spottily, but not long enough so that it colors evenly or burns.
10. Remove the farinata from the pan with two spatulasthis is where a nonstick pan comes in very handyand transfer it, carefully, to a cutting board.
11. Let cool briefly, then cut it into wedges and grind a generous amount of black pepper over all.
12. Eat while still warm out of the oven, with additional black pepper or olive oil as desired.

chickpea flour, salt, freshly ground black pepper, extra virgin olive oil, yellow onion, rosemary

Taken from www.epicurious.com/recipes/food/views/farinata-genovese-385604 (may not work)