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Mix chickpea flour and salt, gradually whisk in the water. You will end up with a thin crepe-like batter. Cover and let rest for at least 1 hour.
Preheat the oven to 230c. Coat a large shallow pan, such as a pizza pan or large rimmed baking sheet, with a generous amount of olive oil.
With a spoon or skimmer, skim off any foam that might have formed on the surface of the batter. Pour the batter into the prepared pan, thin pancake. Thicker than crepe.
Bake for 10 to 20 minutes, depending on how hot your oven is. Start checking after 10 minutes. When finished, the farinata will be set, with a lovely golden top and crispy browned edges. Grind a little black pepper over the top, if you like.