Farinata ligure

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Place the garbanzo bean flour in a mound in a large bowl
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Add the lukewarm water very slowly while mixing and dissolving the flour with a wooden spoon to form a homogenous mixture. Be careful to mix thoroughly to avoid the formation of clumps.
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Let it sit for at least 4 hours at room temperature.
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Every 2 hours, use a skimming spoon to remove the foam that has formed at the top of the mixture, then stir the mixture.
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After 4 hours, add the salt and half of the olive oil, then mix everything well.
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Add the remaining ½ cup of olive oil to a 15-inches round baking pan, making sure to cover the entire tray (called a testo, the traditional tray used is one made of tinned copper; an alternative to this is aluminum).
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Turn on the oven to 500F.
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Pour the mixture through a strainer and into the pan. Mix until everything is homogeneous and thin.
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Put the pan in the oven and cook it until the mixture turns golden (about 20 minutes, depending on the oven).
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Turn on the broiler until the surface develops a crust that is light-brown hazelnut in color.
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Remove it from the oven and sprinkle with ground pepper. After a minute of brief cooling, cut it in squares and serve it warm.
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It is usually served with cooked vegetables, but it can also be eaten as is.