Sift the chickpea flour in a large bowl and slowly pour over the water, mixing well with a wooden spoon in order to avoid lumps.
When the mixture is smooth, let it rest at room temperature for about 2 hours, stirring every 1/2 hour.
After the batter has rested, add 2 tablespoons of olive oil and mix well. Save the rest of the oil to grease the pan.
Pre-heat the oven to the maximum temperature (250 C to 300 C depending on your oven).
Take a pizza baking pan, oil the bottom with extra virgin oilve oil and place the pan in the oven for 2 to 3 minutes, until the oil starts frying.
Take the pan out of the oven, pour in 1/3 of the mixture, swirl it around and make sure it covers the entire surface.
Turn on your oven’s grill and bake until the mixture gets to a golden color (5 to 10 minutes depending on your oven). You’ll know it’s done when a crispy crust is formed and you start seeing light brown spots on the surface.
Take your farinata out of the oven, sprinkle it with some salt, pepper and chopped rosemary, cut it into squares and serve immediately. Your healthy pancake is ready to eat!