Farinata with Sage, Olives, and Onion

• 1 cup chick-pea flour
• 2 cups cold water
• 1 1/4 teaspoons salt
• 4 1/2 tablespoons olive oil
• 1/2 large white onion, thinly sliced
• 30 Nicoise olives, pitted
• 45 small or 30 large fresh sage leaves

1. At least 1 hour before making farinata, set a pizza stone on rack in upper third of oven and preheat oven to 550F.
2. Whisk together chick-pea flour and water until smooth, then whisk in salt and 2 tablespoons of oil.
3. Let stand at least 30 minutes at room temperature.
4. Cook onion with salt to taste in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes, then cool.
5. Put a seasoned 10-inch cast-iron round griddle on pizza stone and heat 10 minutes.
6. Remove pan from oven and add 1/2 tablespoon oil, tilting to coat evenly.
7. Working quickly, stir batter and ladle about 7/8 cup (1 cup minus 2 tablespoons) evenly into pan (batter will sizzle and start to set almost immediately).
8. Quickly scatter a third of the onion, olives, and sage leaves over the batter and carefully return pan to pizza stone.
9. If using an oven with a built-in broiler, bake 12 minutes, then turn oven setting to broil for 1 to 5 minutes.
10. If using an oven with broiler underneath, bake 15 minutes, then transfer pan to broiler for 1 to 2 minutes.
11. Edges should be golden brown and crisp and top flecked with golden spots.
12. Slide farinata onto a cutting board.
13. Make 2 more in same manner, reheating pan 5 minutes for each successive farinata.
14. Halve farinata and cut into strips.

chickpea flour, cold water, salt, olive oil, white onion, nicoise olives, sage

Taken from www.epicurious.com/recipes/food/views/farinata-with-sage-olives-and-onion-102392 (may not work)