2 cups of Water, room temperature
2 cups Chickpea Flour
A handful of Sage leaves
A few pinches of fresh Parsley
2 sprigs of Rosemary, leaves removed
Olive oil, at least 1 cup
Place flour in a mixing bowl and pour the water into the bowl slowly, whisking the two ingredients together. When the ingredients are well-combined, add a few pinches of salt and two tablespoons of olive oil. Let the batter sit for a few minutes or, if you have the time, overnight.
When you’re ready to bake, preheat your oven to 450°. Then prepare a deep roasting pan by lining the bottom with a piece of parchment paper and greasing the sides with olive oil. Pour the batter into the pan and scatter the herbs on top. Drizzle about a cup of olive oil over the top and all around the edges. Place in the oven and bake for about 15 minutes.
The farinata is done when the edges are crispy and golden brown, and the middle of the farinata is set and starting to turn golden brown. Remove the farinata and sprinkle with some flakey sea salt.
Cut into squares, remove pieces with a spatula and spoon a dollop of ricotta on top of each piece before serving! (The ricotta is optional of course, but so darn good.)