Soak the chickpeas. Soak dried chickpeas in plenty of water overnight. Drain and rinse well.
Optional (but recommended for texture): Simmer the soaked chickpeas in fresh water for 20–30 minutes, just until tender.Drain and let cool slightly.
Blend the batter. Add chickpeas and 1 cup water to a high-speed blender.Blend until completely smooth.Add more water, a little at a time, if needed — the batter should be thin, like crêpe batter, not thick like hummus. Strain for smoothness. Strain the batter through a fine-mesh sieve for a smoother texture, or skip this step for a more rustic farinata
Season and rest. Stir in the salt.Cover and let the batter rest at room temperature for at least 1 hour, preferably 2–3 hours.Skim off any foam that forms on top.
Preheat oven and pan. Preheat oven to 425°F (Place a 12-inch cast iron skillet or metal baking pan in the oven to heat.
Oil the pan
Carefully remove the hot pan and add 2 tablespoons olive oil, swirling to coat evenly.
Bake. Pour the rested batter into the pan (it should spread thinly).Drizzle the remaining olive oil over the top.Add rosemary or onions now, if using.
Cook until set and golden. Bake for 18–25 minutes, until:• Edges are crisp and deeply golden• Top has light browning• Center is just set and creamy Optional: Broil for 2–3 minutes for extra char.
Serve immediately. Finish with black pepper and any fresh toppings.Slice into wedges and serve hot.
