Farinata

Farinata is a thin, crispy Italian flatbread made from chickpea flour. It's naturally gluten-free and incredibly delicious.

Ingredients - Serves 6

In a bowl, whisk together the chickpea flour, water, 1 tablespoon of the olive oil, and salt. Let the batter rest for at least 2 hours, or up to 12 hours.
Preheat your oven to 450°F (230°C). If you have a pizza stone, put it in the oven to heat.
Stir the rosemary into the batter. Pour the remaining 1 tablespoon of olive oil into a 10-inch oven-safe skillet and swirl to coat the bottom of the pan.
Pour the batter into the skillet. If using a pizza stone, place the skillet directly on the stone.
Bake for 15-20 minutes, or until the farinata is golden and crispy around the edges. You can broil it for an extra 2 minutes at the end for extra crispiness.
Let the farinata cool for a few minutes, then slice and serve.