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ligurian farinata di ceci recipe

Farinata di Ceci (Chickpea Flatbread)

Farinata is a savory, crispy chickpea flatbread from Genoa, Italy, made with chickpea flour, water, olive oil, and salt. This simple yet satisfying dish has a tender center with a crispy, golden edge. It's naturally gluten-free and vegan.
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Prep Time 1 hour
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Appetizer, Side Dish, Sweet Snack
Cuisine: Gluten-Free, Italian, Mediterranean, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup chickpea flour
  • 1 1/4 cups water plus a little extra
  • 1 teaspoon salt
  • 1/4 cup olive oil plus extra for greasing the pan
  • Optional toppings: fresh rosemary black pepper, thinly sliced onions (lightly sautéed), cheese (after baking)

Method
 

Make the Batter:
  1. In a bowl, whisk together the chickpea flour and salt.
  2. Slowly add the water while whisking to avoid lumps. The batter should resemble a thin crepe batter.
  3. Let the batter rest for at least 1 hour at room temperature. For best results, let it rest longer (up to overnight) to improve the flavor.
Preheat the Oven:
  1. Preheat your oven to 475–500°F (245–260°C).
  2. Preheat your pan (preferably a well-seasoned cast-iron skillet or dark pizza pan) in the oven until it shimmers with heat.
Prepare the Pan:
  1. Add a generous splash of olive oil to the hot pan so the edges fry when the batter hits it.
Bake the Farinata:
  1. Carefully remove the pan from the oven, and pour the rested batter into the hot pan, keeping it thin and even.
  2. Place the pan back in the oven on the upper rack and bake for 10–20 minutes, depending on your oven. Look for a set center, browned edges, and a golden top.
Final Touch:
  1. Briefly finish the farinata under the broiler for a minute to achieve a charred top. Watch closely to avoid drying out the bottom.
  2. Let the farinata cool for a couple of minutes before slicing it into wedges or squares.
Serve:
  1. Serve hot, optionally topped with fresh rosemary, black pepper, or a little cheese. Enjoy it as a snack or with a simple meal.

Notes

  • Farinata is best served hot to maintain its crispy edges and tender center.
  • You can make the batter ahead of time and refrigerate it overnight for better flavor.
  • If reheating leftovers, avoid microwaving; instead, use a hot skillet, oven, or air fryer to restore the crispness.