Farinata Ligure (Chickpea Pancake)

• 2/3 cup chickpea flour
• 1 1/4 cups water
• 1/4 cup extra virgin olive oil (plus 2 tsp for pan and brushing the top the cooked farinata)
• 1/2 teaspoon salt (indicative)
• sprig of rosemary
• freshly ground black pepper

1. In a medium sized bowl, mix together the chickpea flour, water, olive oil, and salt. Mixing until fully incorporated and no lumps are present. Place whole spring of rosemary in batter. Let batter rest for at least an hour or a maximum of 12 hours, stirring occasionally (every hour or few hours) to ensure all of flour doesn't settle to bottom of bowl. Store covered at room temperature.
2. Cut as piece of parchment paper to fit a 9in high temperature resistant baking dish, going up sides as well. Place baking dish in oven (without parchment paper). Preheat convection oven to 475u0b0F or a standard oven to 500u0b0F (as high as you can get it).
3. Once oven is to temperature remove baking dish, and line with parchment paper. Brush paper with approx. 1 tsp. olive oil. Remove rosemary and gently pour batter on dish and bake for 12-18 minutes on center rack until set and light brown.
4. Remove pie from oven brush top with 1 tsp olive oil, then cook under broiler for a few more minutes, until it's slightly browned on top. Remove from oven, sprinkle with a bit of freshly ground pepper. Eat as is, or topped just out of the oven with a bit of pesto or Gorgonzola cheese. Best served while still warm.

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

Taken from food52.com/recipes/27640-farinata-ligure-chickpea-pancake (may not work)