We first had farinata in the Cinque Terre. Puzzled as to what we were seeing in the pizza shop in Vernazza, we finally managed to understand it was a flatbread made from chickpeas ("chickpeas," the pizza shop lady whispered to her co-worker once we finally understood). We took it back to our rented apartment and dined on it with Yogi apple juice. Years ago, after we got home, I tried making my own. The results were mediocre. Recently, I had another go, this time with a garbanzo / fava bean blend. The results were delicious. This is a great gluten-free food that is so simple. You might find the flour labeled chickpea flour, garbanzo flour, or gram (not to be confused with graham) flour.
Here's how I make it.
2 1/3 cups chickpea & fava flour blend
3 3/4 cups water
1 teaspoon salt
several grinds fresh pepper
extra virgin olive oil
onion and parmesan cheese (optional)
Pour the water into a large bowl, and whisk in the chickpea flour. Stir in salt, and let sit for four hours. Skim foam from the top and give it another stir. Generously grease a really large baking pan (or two large pizza pans -- I have some old pizza hut castoffs about 1/2 inch deep that are perfect). Add 1-2 tablespoons of olive oil to each pan, then pour in liquid (and it is liquid at this point, but don't worry). Stir up in the pan to mix with additional olive oil. Add pepper. If you choose, you can sprinkle on onions (cooked for 10 minutes or so on the stove top) and freshly-grated parmesan cheese.
Bake about 25 minutes or until golden. Let cool for 10 minutes before removing from pan.