My husband is from Liguria (the birth place of farinata) but we live in Milan. Every so often to bring the taste of Liguria to our house I'll make this farinata for him. In Liguria farinata is considered street food, almost never made at home. Traditionally it's made using a well seasoned copper pan and a wood burning oven. My husband the food traditionalist required that I specify this.
After countless attempts, this is the (no copper or cast iron required) recipe we have deemed closest to the one you can taste on the streets of Genova, where his grandma still lives and where legend has it the recipe was conceived almost 800 years ago! —Flirty Foodie
1 farinata pie
1 1/4 cups
extra virgin olive oil (plus 2 tsp for pan and brushing the top the cooked farinata)
In a medium sized bowl, mix together the chickpea flour, water, olive oil, and salt. Mixing until fully incorporated and no lumps are present. Place whole spring of rosemary in batter. Let batter rest for at least an hour or a maximum of 12 hours, stirring occasionally (every hour or few hours) to ensure all of flour doesn't settle to bottom of bowl. Store covered at room temperature.
Cut as piece of parchment paper to fit a 9in high temperature resistant baking dish, going up sides as well. Place baking dish in oven (without parchment paper). Preheat convection oven to 475ºF or a standard oven to 500ºF (as high as you can get it).
Once oven is to temperature remove baking dish, and line with parchment paper. Brush paper with approx. 1 tsp. olive oil. Remove rosemary and gently pour batter on dish and bake for 12-18 minutes on center rack until set and light brown.
Remove pie from oven brush top with 1 tsp olive oil, then cook under broiler for a few more minutes, until it's slightly browned on top. Remove from oven, sprinkle with a bit of freshly ground pepper. Eat as is, or topped just out of the oven with a bit of pesto or Gorgonzola cheese. Best served while still warm.