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1
At least 1 hour before making farinata, set a pizza stone on rack in upper third of oven and preheat oven to 550F.
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2
Whisk together chick-pea flour and water until smooth, then whisk in salt and 2 tablespoons of oil.
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3
Let stand at least 30 minutes at room temperature.
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4
Cook onion with salt to taste in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes, then cool.
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5
Put a seasoned 10-inch cast-iron round griddle on pizza stone and heat 10 minutes.
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6
Remove pan from oven and add 1/2 tablespoon oil, tilting to coat evenly.
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7
Working quickly, stir batter and ladle about 7/8 cup (1 cup minus 2 tablespoons) evenly into pan (batter will sizzle and start to set almost immediately).
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8
Quickly scatter a third of the onion, olives, and sage leaves over the batter and carefully return pan to pizza stone.
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9
If using an oven with a built-in broiler, bake 12 minutes, then turn oven setting to broil for 1 to 5 minutes.
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10
If using an oven with broiler underneath, bake 15 minutes, then transfer pan to broiler for 1 to 2 minutes.
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11
Edges should be golden brown and crisp and top flecked with golden spots.
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12
Slide farinata onto a cutting board.
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13
Make 2 more in same manner, reheating pan 5 minutes for each successive farinata.
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14
Halve farinata and cut into strips.
