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Place the chickpea flour in a large bowl.
Gradually add the water while stirring with a whisk.
Stir in the olive oil and salt.
Mix the batter until it is even, with no clumps.
Cover the bowl with plastic wrap and refrigerate it for at least 4 hours, even better if it can sit overnight.
When you’re ready to cook, preheat the oven to 480° F (250° C).
The farinata batter will have a layer of foam on top—skim it off with a slotted spoon and discard it.
Completely coat the bottom of a 12-inch (30 cm) non-stick round pizza pan with a generous layer of extra-virgin olive oil.
Ladle the farinata batter into the pan to fill it and gently stir to incorporate the olive oil into it.
Bake for 20 minutes, or until crispy and beginning to brown on top.
Serve warm and fresh.