Farinata Genovese

Farinata is proof that the humblest ingredients, treated with respect and restraint, create food that no amount of complexity can improve. Chickpea flour, water, olive oil, salt. That is all. The Genoese have made it this way for centuries, and they have never needed to add anything else.

The batter must rest. This is not optional. The flour must hydrate completely, the starches must relax, the mixture must become silky. Four hours at minimum. Overnight is better. Americans want to rush this step. They cannot. The physics of hydration do not care about your schedule.

The oven must be ferociously hot. A wood-fired oven is traditional, but your home oven at its maximum setting will do. The pan must be screaming hot before the batter goes in. The olive oil must shimmer and smoke slightly. This is how you achieve the characteristic blistered surface and crisp edges that define proper farinata. Anything less produces something edible but unremarkable.