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1
Whisk the chickpea flour gradually into the cold water in a large bowl, working out all lumps until the batter is entirely smooth and liquid. Add the salt and whisk in the olive oil. Cover the bowl and leave to rest, ideally overnight and no less than several hours. The batter is ready when the flour has fully hydrated and a slight fermented tang is detectable on the nose.
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2
Skim off any foam that has risen to the surface of the rested batter; discard it. Film a large, wide copper testi pan generously with olive oil and place it in an oven set to its maximum heat — no less than 300 °C — until the pan is smoking and the oil shimmers visibly at its edge.
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3
Pour the batter into the smoking pan and immediately swirl it to coat the surface as thinly and evenly as possible. The layer must be no more than 5 mm deep and ideally 3 mm — thickness is the enemy of the dish. If desired, drizzle a little extra olive oil across the surface of the poured batter at this point. Scatter any optional toppings (rosemary, onion, artichoke) now. This is where the farinata lives or dies: a layer poured too thick will not crisp, and a pan not hot enough will not produce the shatter and the custard interior that define the bread.
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4
Slide the pan into the blazing oven and bake for 10 to 15 minutes without opening the door. The farinata is done when the surface is uniformly golden-brown, the edges show a slight char, and the top has set firm to the touch at its centre.
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5
Remove from the oven and serve immediately, cut with a long-handled spatula into irregular wedges or rectangles directly from the pan. Season each portion with a generous grinding of black pepper at the table. The crust should shatter audibly under the spatula; the interior, when pressed, yields with a soft, creamy resistance.