Adapted from Is There Nutmeg In The House. The original recipe calls for the Farinata batter to be baked in a shallow earthenware dish - I chose to use a cast iron pan. I found this recipe a bit salty, so I have halved the amount of salt in this recipe. I followed Elizabeth David's suggestions of adding thinly sliced onions and some fennel seeds to the Farinata batter. This recipe produced a fragrant and savory treat, crusty on the bottom and sides, with a chewy interior and creamy top.
Put the chick pea flour in a bowl, add the water a little at a time, stirring well. When smooth and about the consistency of pancake batter, add the salt. Cover and leave for a minimum of 4 hours at room temperature, or overnight if more convenient.
When ready to bake farinata/socca, preheat oven to 425 degrees. In an 11 inch diameter cast iron pan, pour enough olive oil to cover the surface. Stir the batter and pour it into the pan. Again stir it well, so that the oil and batter are well incorporated. Scatter sliced onions and sprinkle fennel seeds on top.
Bake the farinata for 50 minutes until the top is golden and crusty.
Serve it hot, sprinkled with freshy milled pepper, and cut into slices.