-120 g chickpea flour
-360 ml of water
-20 g oil
-extra virgin olive oil
-2 sprigs of rosemary
-½ teaspoon of salt
In a bowl pour the chickpea flour and a little water.
With a whisk, mix well in order to dissolve every single lump of flour.
Always continuing to mix, slowly add the rest of the water.
If you have time, let the dough rest for 4 hours, or overnight.
If you do not have time, you can also avoid the rest and put the dough in the oven directly.
After the rest time, season the farinata with extra virgin olive oil, salt and a pinch of pepper.
Pour the mixture into the well-oiled pan.
Coarsely chop the rosemary with the knife and sprinkle it on the surface of the farinata.
Bake in a static oven at 200° C for 30 minutes, until the surface is golden and the cooked farinata.
Remove from the oven and serve hot or warm.
22 February 2019