Farinata with Sage

Instructions

1. Prepare the batter
   In a large bowl, whisk together the chickpea flour and water until smooth. Cover with a kitchen towel and let rest at room temperature for at least 2 hours, or up to 12 hours (this helps remove any raw bean flavor).
2. Complete the batter
   After resting, skim any foam from the top of the batter. Add the olive oil, salt, pepper, and chopped sage leaves. Whisk until well combined. The batter should be quite thin, similar to crepe batter.
3. Preheat the oven
   Place a 12-inch cast iron skillet or a round pizza pan in the oven and preheat to 450°F (230°C). Allow the pan to heat for at least 10 minutes to get very hot.
4. Cook the farinata
   Carefully remove the hot pan from the oven using oven mitts. Add 2 tablespoons of olive oil to coat the bottom. Pour in the batter to a thickness of about ¼ inch (about half the batter for a 12-inch pan). If using, quickly scatter the sliced onion, whole sage leaves, and rosemary on top.
5. Bake until golden
   Return the pan to the oven and bake for 20-25 minutes, until the edges are crispy and browned, and the top has developed some golden spots. The farinata should be firm but with a soft interior.
6. Serve immediately
   Remove from the oven and let cool for 2-3 minutes. Sprinkle with flaky sea salt. Cut into wedges and serve hot directly from the pan. Traditional farinata is best enjoyed fresh from the oven while still warm and crispy.