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1
Combine the chickpea flour with 1 3/4 cups water in a bowl; whisk together to eliminate lumps.
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2
Whisk in the salt and two tablespoons of the olive oil and let the batter sit on the kitchen counter for at least 1 hour and as long as 12.
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3
The batter will become slightly thicker as it sits.
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4
Preheat the oven to 400F.
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5
Put a well-seasoned or nonstick 12-inch pizza pan or skillet over medium-high heat and add 3 tablespoons of the olive oil.When the oil is hot, after 1 or 2 minutes, add the onion and rosemary if youre using them; let them sizzle for a minute, then add the batter.
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6
Drizzle with a little olive oil and bake for 20 to 40 minutes, until the farinata is no longer custardy in the center.
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7
If you have a separate broiler, preheat it during the last 10 minutes or so of cooking.
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8
Turn the broiler on.
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9
Set the farinata a few inches away from the broiler heat for a minute or two, just long enough to brown it spottily, but not long enough so that it colors evenly or burns.
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10
Remove the farinata from the pan with two spatulasthis is where a nonstick pan comes in very handyand transfer it, carefully, to a cutting board.
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11
Let cool briefly, then cut it into wedges and grind a generous amount of black pepper over all.
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12
Eat while still warm out of the oven, with additional black pepper or olive oil as desired.
