Ligurian Farinata with Rosemary and Cracked Pepper

⏱ 50 min · Serves 4

A golden, custardy-centred chickpea pancake with lacy crisp edges, baked screaming hot in a well-oiled pan. Three ingredients plus rosemary, and it tastes like a Genoese street corner. Cut into wedges and eat with your fingers while it's still too hot.

Per serving: 304 kcal · 8.5g protein · 21.0g carbs · 21.0g fat

Ingredients

• 150g chickpea (gram) flour
• 450ml lukewarm water
• 1 tsp fine salt
• 6 tbsp extra virgin olive oil (4 for the batter, 2-3 for the pan)
• 1 tbsp fresh rosemary leaves, roughly chopped
• Plenty of coarsely cracked black pepper
• Flaky sea salt, to finish

Method

1. Sift the chickpea flour into a large bowl. Whisk in the lukewarm water a little at a time to make a thin, lump-free batter the consistency of single cream.
2. Stir in the fine salt, cover, and leave to rest at room temperature for at least 30 minutes (up to 4 hours). Skim off any foam that rises to the surface — this keeps the farinata light rather than bitter.
3. Heat the oven to its maximum, 250C/230C fan, with a 28-30cm cast iron or heavy metal pan inside for 10 minutes.
4. Whisk 4 tbsp of the olive oil into the rested batter until emulsified.
5. Carefully pull out the hot pan, add 2-3 tbsp olive oil and swirl to coat. Pour in the batter — it should be about 5mm deep and sizzle at the edges. Scatter over the rosemary.
6. Bake for 15-20 minutes until set, deeply golden and blistered on top, with crisp lacy edges. Finish under the grill for 2 minutes if you want more colour.
7. Shower with cracked black pepper and flaky salt, cut into rough wedges and eat hot, ideally standing up.