From my story,”Roamin’ Holiday”
Yield: 1 flat bread
2 Cups warm water
1 ½ cups of chickpea (garbanzo bean) flour (easy to find in health food stores)
1 tsp kosher salt
½ cup extra virgin olive oil
Flaked sea salt (optional, mostly for looks)
In a large bowl, combine the warm water and the chickpea flour. Cover with plastic wrap and allow to sit at room temperature for two to four hours.
Pre-heat your oven to 500˚F.
Add ¼ cup of the olive oil and the salt to the chickpea flour batter and stir until combined.
Preheat a 12” oven-proof skillet in the oven for ten minutes. Carefully remove the skillet from the oven and add 2 tbsp of the olive oil to the hot skillet, followed by the chickpea batter. Carefully return the skillet to the oven and bake for 25 to 30 minutes, or until toasted and slightly dark around the edge.
(You can try placing a sheet of parchment on the bottom of the skillet before adding the oil in case you are worried about the Farinata sticking.)
Remove the Farinata from the skillet, sprinkle very lightly with the flaked sea salt, and slice into wedges.
(Farinata should be served warm from the oven.)