Make a smooth, runny batter with the flour, water, 3 Tablespoons extra virgin olive oil, ½ teaspoon of salt and black pepper to taste. Mix well with a whisk and let it rest for several hours.

Preheat the oven to 220C/430F. Coat the pan with 3 Tablespoons of olive oil, pour in the runny batter

and  bake in a hot oven for 25-30 minutes, it will be golden and sort of bubbly looking on top and a little crimped at the edges. Serve hot.

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Fennel flowers are really good here too although that's more of a Sicilian idea, they

use them sometimes in panelle, a fried version of torta di ceci. Both can be eaten in sandwiches: in western Sicily you eat a panino con le panelle with lots of salt and

lemon juice (lemon juice being another excellent Sicilian addition to consider), along

the coast of Tuscany and Liguria you eat a 5&5 (cinque e cinque) meaning 5 lire worth of focaccia filled with 5 lire worth of torta di ceci.