Empty the chickpea flour into a bowl, create a well in the centre. Gradually pour the water into the well while stirring with a whisk, continue to whisk until the mixture is smooth. Cover and leave to stand at room temperature for approx. 8 hrs. or overnight, stirring occasionally and skimming the foam off the surface. Stir the oil and salt into the chickpea mixture, pour into the prepared tin.
Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Move the tin to the upper half of the oven and bake for approx. 10 mins. Remove the farinata.
Spread the pesto, burrata and basil on top of the hot farinata, cut into pieces.