Farinata Genovese

Sift the chickpea flour into a wide bowl to remove any lumps. Gradually whisk in the tepid water, adding it in a slow stream while whisking constantly. The goal is a completely smooth, lump-free batter the consistency of thin cream. Add salt and whisk again. Skim off the foam that rises to the surface — this foam, if left in, creates bubbles that prevent the characteristic smooth top. Cover with a cloth and rest at room temperature for 4 hours minimum, 8 hours ideally. During resting, the flour fully hydrates and the batter deepens in flavor.

Place a 30 cm round copper or carbon-steel pan (or a heavy cast-iron skillet) in the oven. Heat the oven to its maximum temperature — 280 C (540 F) if your oven reaches it, or as high as it goes. Let the pan heat in the oven for at least 20 minutes. When you are ready to bake, remove the pan with thick oven gloves and pour in the olive oil, tilting to coat the entire surface. The oil should shimmer immediately. Pour in the batter to a depth of 5–6 mm — no more. The batter should sizzle at the edges on contact.

Slide the pan onto the top rack of the oven. Bake for 5 minutes, then scatter coarsely cracked black pepper over the surface. Bake for a further 8–12 minutes until the center is set and the edges are deeply blistered and golden-brown. The top should have a thin, papery golden crust while the interior remains just slightly custardy — this is the hallmark of farinata, not a fully dry pancake. Remove and serve immediately from the pan, cut into irregular wedges.