Farinata (Socca)

Ingredients

• 1 cup (130g) chickpea flour
• 1 cup plus 2 tablespoons (280ml) water
• 3/4 teaspoon sea salt
• 1/8 teaspoon ground cumin
• 2 1/2 tablespoons olive oil divided (I used an herbed oil to give it some additional flavor)
• freshly-ground black pepper plus additional sea salt and olive oil for serving

Preparation

1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature, (or in the fridge overnight).
2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.
3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt and pepper.
6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.