Add all the ingredients to a bowl.

Mix gently to start with and then very vigorously, until you don’t see any more lumps.

Cover the bowl and let it rest for 4 hours.

After 4 hours, add the rosemary and mix gently, you don’t want any bubble to form but make sure the rosemary is evenly spread.

In a oven proof pan or casserole add a drizzle of oil and brush it. Make sure the oil covers the entire bottom of the pan and a bit or the edges. This will prevent the Farinata from sticking after baking.

Pour the batter into the pan. It will be very liquid, but don’t worry this is normal, the oven will work its magic. Add a drizzle of oil on top.

Bake at 250C (max temperature) for 15mins.

Let it cool down. You could eat it straight away but the Farinata is very delicate straight out of the oven. If you leave it to cool down it will be easier to cut and to remove from the pan.

It’s perfect and incredibly flavoursome on its own but you can also use it as a sort of flatbread/pancake with your favourite toppings.