45 minutes

Chickpeas flour, 8,8 oz
Water, 27 fl oz
Extra virgin olive oil, 4 tbsp + extra to drizzle
Rosemary, 2 sticks


Put the chickpeas flour in a bowl and slowly add the water while stirring all the time. Make sure that there are no lumps. Now cover the bowl with a plate or with a cloth and let rest outside the fridge for a minimum of 3 hours or, even better, overnight.
Turn the oven on at its maximum temperature, at least 428 F.
Remove, with a spoon, the froth which will have collected at the top of the batter.
Add 2 tablespoons of olive oil, salt to taste and mix well.
Pour the remaining 2 tablespoons of olive oil on a ovenproof non-stick pan (I have used a 12 inch diameter pan).
Pour the chickpea mixture on the pan, then put it in the hot oven for about 30 minutes.
It needs to be nice and golden. Once cooked, if you like, you can put it for a further 10 minutes under the grill mode. It will give a more golden color on top.
Grind some black pepper on it. You can serve it with olive oil and chopped rosemary, cheese and cured meat.

Thanks to: My Little Italian Kitchen