Farinata originally comes from Liguria in Italy, but nowadays it is an established part of the culinary traditions in the Central and Northern part of Italy.
250g/9oz. chickpea flour
2 ½ cup water
½ cup olive oil
½ tsp. salt
1 rosemary spring
Ground black pepper
Combine the chickpea flour with water and stir until a uniform mixture forms. Leave covered overnight.
Then add half of the olive oil, and salt and mix everything well.
Into a pizza pan pour the remaining olive oil. Then the chickpea mixture.
Sprinkle with chopped rosemary and black pepper.
Bake in 180°C/350°F for 20-30 minutes. Serve with fresh cheese and assorted sliced meats.