Recipe: https://www.themediterraneandish.com/farinata-recipe . It cooks a bit like a Dutch baby, but you have to soak the flour longer and it doesn't puff up.
Left is with onions and herb de province, right is artichokes and dill, both were tasty.
I live in Provence, 200 km (125 miles) from the Italian border.
You can find it at any outdoor market. It's called "cade", which derives from the Italian "calde" (hot). It was imported by Italian workers hundreds of years ago.
It's cooked on site over a wood fire and sold fresh from the pizza oven. One particularity is that it's thinner than socca from Nice, and is served with pepper and/or ground cumin.
Because it's thin, it cooks evenly and isn't creamy in the center, rather like a heavy pancake.