Italian Farinata Chickpea Flatbread (La Cecina Toscana) Recipe
Italian Farinata Flatbread, also known as La Cecina Toscana, is a traditional Tuscan chickpea flatbread made with just three simple ingredients. It features a crispy exterior with a creamy and tender middle, making it a delicious and versatile snack or accompaniment. This naturally gluten-free and vegan bread is easy to prepare and perfect served hot, directly from the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: Makes 1 large 10-inch farinata flatbread (serves 4-6)
- Category: Flatbread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Main Ingredients
- 2 cups chickpea flour (besan or gram flour), (250g)
- 3 cups water, (665ml)
- 5 tbsp olive oil
- 1/2 tsp sea salt flakes or kosher salt
For Topping
- Coarse salt, to sprinkle
- Olive oil, for drizzling
Instructions
- Sift and mix dry ingredients: Sift the chickpea flour into a large bowl to remove lumps, then add about 1/2 tsp sea salt flakes to the flour for seasoning.
- Add water gradually: Slowly whisk in the water while continuously mixing to create a smooth, liquid batter with minimal lumps.
- Add olive oil and stir: Incorporate 5 tablespoons of olive oil into the batter and mix well to combine.
- Rest the batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 2 hours to allow the flour to fully hydrate and improve the texture.
- Preheat oven and prepare pan: Set your oven to 450°F (230°C). Lightly oil an oven-safe skillet, pizza pan, or baking tray with about 1 tablespoon of olive oil to prevent sticking.
- Pour and bake the batter: Pour the batter into the prepared pan, spreading it evenly to a thickness of approximately 0.5 cm (1/4 inch). Bake in the oven for 20 minutes or until the top is golden and the edges are crispy.
- Cool and serve: Remove the farinata from the oven and let it rest in the pan for 5 minutes. Transfer to a cutting board, sprinkle with coarse sea salt, and slice. Serve hot for best flavor and texture.
Notes
- Greasing the pan: Use about 1 tablespoon of olive oil on the pan’s surface to prevent sticking and ease the removal of the flatbread.
- Baking tray choice: Use a sturdy, flat pan without ridges to ensure an even bake. Thin or ridged trays may distort or unevenly cook the farinata.
- Variations: Add herbs like rosemary or finely chopped vegetables to the batter for flavor variations.
- Serving suggestion: Farinata is best enjoyed hot, either on its own or as a sandwich filling inside rolls or focaccia bread.
- Batter consistency: The batter should be very liquid and thin, not thick.
