Farinata di Ceci con Rosmarino (Ligurian Chickpea Pancake)

Preheat your oven to 450 deg F (230 deg C) with a small cast-iron skillet inside.

In a bowl, whisk together the chickpea flour, 1/2 cup of water, and egg whites until completely smooth; let the batter rest for 10 minutes to hydrate.

Stir in half the rosemary and a generous pinch of sea salt.

Carefully remove the hot skillet from the oven, add the olive oil, and swirl to coat the bottom and sides.

Pour in the batter—it should hiss upon contact.

Sprinkle the remaining rosemary and a crack of black pepper over the top.

Bake for 12–15 minutes until the edges are thin, golden-brown, and crispy, and the center is set.

Remove, slice into wedges, and serve immediately with a final flourish of fresh black pepper.