Farinata (Herbed Chickpea Flour and Onion Pancake)

Preparation

1. Step 1

   In a large bowl, whisk the chickpea flour with 4 tablespoons/60 grams olive oil, plus the water, sesame oil, thyme, sumac, salt and ⅛ teaspoon pepper. Set aside the batter. For best results, let rest at room temperature at least 1 hour (this gives the chickpea flour a chance to hydrate, producing a softer, creamier farinata), or cover and refrigerate for up to 24 hours.

2. Step 2

   Place a 10-inch skillet (preferably cast-iron) on the oven’s bottom rack; heat the oven and skillet to 500 degrees for at least 15 minutes.

3. Step 3

   Carefully remove the hot cast-iron skillet from the oven. Add the remaining 4 tablespoons/60 grams olive oil to the skillet. Swirl to coat the inside of the pan. Scrape the batter into the pan; it should sizzle. Oil will rise to the top of the batter. Use a fork to lightly and quickly whisk it into the batter, without scraping the bottom of the pan. Sprinkle onion slices over the batter in an even layer without completely covering it. Remember that the skillet’s handle is still hot and put the skillet back on the oven’s bottom rack and bake until the surface of the batter is spotted, golden and dry, and the onion slices are very dark in spots, 25 to 30 minutes.

4. Step 4

   Let the farinata rest to firm up as it cools slightly, 5 to 10 minutes. Slice the farinata into wedges and serve warm, topped with any of the optional toppings.

5. Step 5

   Wrap leftover farinata in aluminum foil. Refrigerate for up to 2 days. Reheat in a 375 degree toaster oven or oven until warm.