- 2 cups chick-pea flour (not roasted)
- 1 1/2 cups cold water
- 2 teaspoons salt
- 1/3 cup olive oil
- 6 fresh sage leaves
- coarsely ground black pepper to taste
- In a large bowl gradually whisk flour into water. Whisk in salt and oil. Let batter stand, covered, at room temperature 1 hour or chilled 1 day.
- Preheat broiler and set rack about 5 inches from heat. Oil a 13- by 9-inch flame proof baking pan (preferably with olive oil).
- Stir batter and pour into pan. Tear sage leaves into bits and sprinkle sage and pepper over batter. On broiler rack broil farinata 5 minutes, or until top is speckled with brown spots. Reduce temperature to 450°F and bake farinata 5 minutes more, or until set and pulls away slightly from sides of pan.
- Cut farinata into squares and serve immediately.