Ligurian Rosemary Chickpea Farinata

Sift 160 g chickpea flour and whisk in 360 ml water gradually until smooth. Add 4 g salt and 20 ml olive oil; cover and rest 30 minutes at room temperature.

Preheat oven to 230°C. Spread remaining 25 ml olive oil in an ovenproof skillet about 28 cm wide and warm it, using oven mitts to handle.

Stir batter again and pour thinly into pan, about 5 mm deep. Scatter 5 g washed chopped rosemary; bake at 230°C for 18–22 minutes until golden with crisp edges and no wet raw center.

Cool for three minutes, scatter 1 g pepper, slice into four and serve. Never taste raw chickpea-flour batter.