Cecina: Pisa's Chickpea Farinata
This simple recipe brings the traditional Italian Cecina to your kitchen - a crispy, nutty chickpea flatbread. It’s an easy and delightful treat for any time of the day.
Equipment
- Glass
- Kitchen towel
- Bowl
- Sieve
- Whisk
- 12.5-inch diameter baking pan
Ingredients
- 1 ⅔ cups chickpea flour
- 2 cups water room temperature
- 3 ½ tablespoons olive oil extra virgin
- 1 teaspoon salt
- 1 spring rosemary leaves
Instructions
- Sift Chickpea Flour: Begin by sifting the chickpea flour into a bowl. Gradually add the water while continuously whisking to avoid lumps. Keep mixing until all the water is absorbed and the batter is smooth.1 ⅔ cups chickpea flour, 2 cups water
- Let Batter Rest: Cover the bowl with a kitchen towel and set it aside to rest. Let it sit for at least 4 hours, but no more than 10 hours, to ensure the batter develops the right texture.
- Prepare Baking Pan: After resting, if there’s any foam on the surface, gently remove it with a sieve. Stir in the salt and 2 tablespoons of olive oil into the batter. Grease a 12.5-inch baking pan (preferably a traditional copper one or a lightweight one used for pizzas) with the remaining olive oil.3 ½ tablespoons olive oil, 1 teaspoon salt
- Pour and Level the Batter: Pour the batter into the greased pan. Use a fork to spread it evenly, keeping the thickness under 0.2 inches, following the tradition.
- Bake Cecina: Preheat your oven to its highest setting (at least 475°F) on bake mode. Once hot, place the pan on the bottom rack of the oven for about 10 minutes. Then, move it to the middle rack for another 15 minutes. To finish and create a golden crust, turn on the broil setting and place the pan on the top rack for 5-7 minutes until golden.
- Serve Hot: Remove the Cecina from the oven and serve it hot, garnished with a few rosemary leaves for an extra touch of flavor.1 spring rosemary leaves
Notes
Store Cecina in the fridge for up to two days and reheat in the oven or microwave when ready to serve. For longer storage, freeze it for up to 3 months and reheat in the oven without thawing first.