Italian Farinata Chickpea Flatbread (La Cecina Toscana)
User Reviews
5
Italian Farinata Chickpea Flatbread (La Cecina Toscana)
Description
Italian Farinata (La Cecina Toscana) is a traditional savory flatbread made primarily of chickpea flour mixed with water, olive oil, and sea salt. The batter is whisked smoothly, rested for at least two hours to hydrate the flour, then poured thinly into an oiled pan. Baking at a high temperature allows the flatbread to develop a golden crust around the edges while remaining tender and creamy inside.
The dish's flavor is mild and nutty from the chickpeas, accentuated by the olive oil used for both batter and pan. The texture strikes a balance between crispness on the outside and a soft interior. It is typically seasoned with coarse salt and a drizzle of olive oil before serving.
Farinata is best eaten hot straight from the oven, sliced like a pizza or served within sandwich bread such as focaccia. The recipe is flexible: fresh herbs or vegetables can be added for variation, though the classic keeps it simple.
To prevent sticking, ensure the baking vessel is well-greased. Use sturdy, flat pans without ridges for even cooking. The batter should be thin and liquid. Letting it rest is essential for smoothness and texture.
Ingredients
- 2 cups chickpea flour 250g, aka besan or gram flour
- 3 cups water (665ml)
- 5 tbsp olive oil
- 1/2 tsp sea salt flakes or kosher salt
For topping
- salt coarse
- olive oil
Instructions
- Sift the chickpea flour into a large bowl then add a pinch of salt (about 1/2 tsp sea salt flakes).
- Gradually add in the water whislt whisking to avoid any lumps (there may be an odd few). Add olive oil and stir.
- Cover the bowl with plastic wrap and let rest for 2 hours (no need to refridgerate.)
- Once rested pre-heat the oven to 450F/230C.
- Oil an oven safe skillet, pizza pan or baking tray with olive oil (about 1 tbsp should be enough). I used a 10 inch round pan (there's enough batter to make two this size).
- Pour the batter into the skillet until 0.5cm or 1/4 inch thick (it shouldn't be any higher) and bake in the oven for 20 minutes or until golden on top and crispy around the edges.
- Remove from the oven and let rest for 5 minutes before removing to a cutting board. Sprinkle with a little pinch of sea salt flakes and cut into slices. Eat while hot!
Notes
- Use about 1 tablespoon of olive oil to grease your pan thoroughly to prevent sticking.
- Use a sturdy, flat pan or baking sheet without ridges for even cooking and a uniform flatbread.
- The batter should be very liquidy; do not thicken.
- Feel free to add herbs like rosemary or vegetables into the batter for variation.
- Serve Farinata hot from the oven by the slice or inside bread like focaccia.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (2 flatbreads)
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 169mg | 7% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 12IU | 0% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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