Makes 8 slices | Takes 40 mins (hands-on time 10 mins)
150g chickpea (gram) flour
5 tbsp olive oil
1 1⁄4 tsp sea salt, plus extra for sprinkling on top
Good pinch of black pepper
1 red onion, finely sliced
20 pitted black olives, halved
6 sprigs of rosemary
Place the flour in a big jug or mixing bowl and slowly pour in 300ml of water, whisking as you go.
Preheat the oven to its highest temperature. Take your largest baking tin, approx 30cm x 22cm (if you don’t have one this large, use two smaller tins approx 22cm x 18cm). Grease the base and sides with 1 tablespoon of the olive oil and place in the oven to heat up.
Whisk the remaining 4 tablespoons of olive oil into the flour mix, along with the salt and lots of black pepper.
Remove the hot tin(s) from the oven, pour in the batter and top evenly with the onion, olives and the rosemary sprigs. Bake for 30 minutes until deeply golden and crisp on top. (Check after 20 minutes and turn down the temperature to 220C/200C fan/gas 7 if it’s getting too dark.) Let the farinata cool in the tin(s) for 15 minutes (if you can wait that long!) before cutting into eight slices (or quarters, if using two tins) and serving with an extra sprinkling of salt on top.
Variation - Swap half the olives for 6 anchovies.
Extracted from FEEL GOOD BY MELISSA HEMSLEY (Ebury Press, £22)
Photography by Lizzie Mayson