Farinata (Herbed Chickpea Flour and Onion Pancake)

Makes: 4 side or light main course servings

Total time: 1 hour 50 minutes

1 1/2 cups chickpea flour

8 tablespoons extra-virgin olive oil

Scant 2 cups warm water

1 teaspoon toasted sesame oil

1 teaspoon dried thyme

1/2 teaspoon ground sumac

1 teaspoon fine sea salt

Freshly ground pepper

1 small red or yellow onion, peeled, halved and very thinly sliced

Optional toppings: Handfuls of fresh arugula, a drizzle of tahini or sliced feta, olives or capers, halved cherry tomatoes

1. In a large bowl, whisk the chickpea flour with 4 tablespoons olive oil, plus the water, sesame oil, thyme, sumac, salt and 1/8 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. 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. Carefully remove the hot cast-iron skillet from the oven. Add the remaining 4 tablespoons 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. 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. 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. Wrap leftover farinata in aluminum foil. Refrigerate for up to 2 days. Reheat in a 375-degree toaster oven or oven until warm.