Farinata

140g chickpea flour
420g water
5g salt
70g extra virgin olive oil
1 sprig of rosemary
Toppings of your choice

Prepare the batter with the chickpea flour and water; blend them together and mix them well. 

Let the batter rest out of the fridge for four hours, even eight in winter. Remove the foam on the surface if it is created. 

Add the salt and mix.

Meanwhile, turn on the oven to maximum, even 300 ° C and place a 30cm pan inside to heat it up. 

Pour the oil into the pan and slowly slide the batter into the center of the pan. The oil will rise on top of the batter, that's right. The thickness must remain between 0.5-0.8 cm – this is the only way you can talk about farinata!

Bake for 20 minutes on the lowest shelf of the oven. It should be golden on top but soft underneath, well cooked at the edges. 

You have to eat it hot.