Farinata

Qty	Ingredient
2 cups	lukewarm water
1 ½ cups	garbanzo flour
5 tablespoons	olive oil, divided
1 ½ teaspoons	kosher salt
½ teaspoon	minced fresh rosemary (Optional)
	freshly ground black pepper to taste

Whisk together lukewarm water and garbanzo flour in a large bowl until smooth. Cover the bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim off as much foam as possible from the top of batter. Whisk 3 tablespoons olive oil, kosher salt, and rosemary into batter until well combined.
Preheat the oven to 500 degrees F (260 degrees C).
Heat a 10-inch cast iron skillet over high heat until smoking hot. Pour remaining 2 tablespoons olive oil into the skillet and swirl to coat the bottom. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
Quickly pour batter into hot oil; carefully transfer the skillet to the preheated oven.
Bake in the preheated oven until pancake is browned and crusty, 25 to 30 minutes. Transfer pancake immediately to a plate and cut into wedges. Garnish with freshly ground black pepper and serve hot.