Instructions:

Prepare the Batter:

In a large mixing bowl, whisk together the chickpea flour and lukewarm water until smooth, ensuring there are no lumps.

Cover the bowl with plastic wrap or a plate and let the batter rest at room temperature for at least 2 hours. This allows the flour to fully hydrate, resulting in a better texture.

Skim and Season:

After resting, skim off any foam that has formed on the surface of the batter.

Whisk in 3 tablespoons of olive oil, the kosher salt, and minced rosemary (if using) until well combined.

Preheat the Oven:

Preheat your oven to 500°F (260°C). Place a 10-inch cast-iron skillet in the oven to heat up.

Heat the Skillet:

Once the oven and skillet are fully heated, carefully remove the skillet (using oven mitts) and add the remaining 2 tablespoons of olive oil, swirling to coat the bottom evenly.

The oil should shimmer and may produce a slight wisp of smoke, indicating it's hot enough.

Pour and Bake:

Quickly pour the batter into the hot skillet, ensuring it spreads evenly.

Carefully transfer the skillet back into the preheated oven.

Bake for 25 to 30 minutes, or until the farinata is golden brown and has a firm, slightly crispy texture.

Serve:

Remove the skillet from the oven and let the farinata rest for a minute.

Transfer the pancake to a cutting board, slice into wedges, and garnish with freshly ground black pepper. Serve hot.

Variations and Tips:

Herbs and Spices: Incorporate other herbs like thyme or sage, or add a pinch of cumin for a different flavor profile.

Onion Addition: Thinly sliced onions can be added to the batter for extra flavor.

Cheese Topping: Sprinkle grated Parmesan or Pecorino Romano on top before baking for a cheesy twist.

Dietary Substitutions:

Lower Sodium: Reduce the amount of salt used.

Oil-Free: While traditional farinata uses olive oil, you can experiment with non-stick pans and omit the oil, though this will affect the texture and flavor.