Having just enjoyed this simple and savory snack in the streets of Portovenere, I wanted to enjoy this at home. It’s easier than pizza, but seems to hit the same spot quite effectively. We had this today with asparagus soup.
1 C chickpea flour
1 1/2 C cold water
3/4 tsp sea salt
1/2 an onion or a whole large shallot
Preheat the oven to 220C
Place chickpea flour and salt in a bowl. Slowly add the water, whisking as you go to avoid lumps. Stir in a couple of tablespoons of olive oil, cover, and let sit for a few hours. Consider one hour the minimum, but it does seem to get better with a bit more rest. I’d recommend 3 hours and up to 12 or so.
Pour a generous glug of olive oil into a cast iron skillet on a medium flame. When the oil is hot add the onion and cook until it just begins to colour. Pour in the batter and sprinkle the top with rosemary and black pepper.
Bake for 20-30 minutes until it is firm and is pulling away from the sides of the pan. Turn the broiler on towards the end so that it will become nicely golden brown. Remove to a cutting board and slice. Serve it straight away – it is best fresh.