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Golden farinata di ceci ligure in a steel pan with blistered top, rosemary sprigs, and cracked black pepper

Crispy Farinata di Ceci Ligure (Chickpea Flatbread)

A thin, naturally gluten-free chickpea flatbread from Liguria, baked hot until the top blisters and the center stays custardy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian (Ligurian)
Calories: 220
Ingredients Method Notes

Ingredients
  

Batter
  • 250 g chickpea flour
  • 750 ml water, lukewarm
  • 60 ml extra virgin olive oil for the batter
  • 1.5 tsp fine sea salt
For the Pan and Finishing
  • 30 ml extra virgin olive oil for the pan
  • 1 tbsp fresh rosemary leaves optional
  • black pepper to taste; cracked, after baking

Method
 

Make the Batter
  1. Whisk chickpea flour into the lukewarm water a little at a time in a large bowl, until no lumps remain.
  2. Whisk in 60 ml olive oil and the salt until smooth.
  3. Cover loosely and rest at room temperature for at least 4 hours, or overnight in the fridge, until a layer of foam forms on top.
  4. Skim the foam off with a spoon just before baking.
Bake the Farinata
  1. Heat the oven to 250 C / 480 F with the empty pan inside for at least 10 minutes.
  2. Carefully remove the hot pan, pour in the 30 ml olive oil, and swirl to coat the surface.
  3. Pour the batter into the hot oiled pan to a depth of 0.8 to 1 cm, and scatter rosemary over the top if using.
  4. Bake for 20 to 25 minutes, until the top is golden with a few dark blistered spots and the edges pull away from the pan sides.
  5. If the top isn't blistered enough, broil for 2 to 3 minutes, watching closely so it doesn't burn.
  6. Slide the farinata onto a board, cut into wedges, and finish with black pepper. Serve hot.

Notes

  • Rest batter at least 4 hours; overnight in the fridge gives smoother texture.
  • Use a well-seasoned steel or copper pan, not nonstick, for a crisp bottom.
  • Preheat the oiled pan in the oven before pouring in the batter.
  • Skim the foam off the batter's surface right before baking.