Farinata di Ceci (Ligurian Chickpea Flatbread)
Why this recipe works
- Simple ingredients, clear flavour: Chickpea flour, water, olive oil, salt, and herbs create a savoury flatbread without needing yeast or dairy.
- Crisp edges: A preheated cast-iron pan helps the batter set quickly, giving the farinata its characteristic golden rim.
- Classic batter method: Resting the chickpea batter before baking improves hydration and helps create a smoother, more even texture.
- Easy to serve: Sliced warm, it works as a light lunch, snack, or part of a larger Italian-style spread.
Get the most out of this recipe
Timing notes
- Rest the batter: The short rest allows the chickpea flour to hydrate and makes it easier to skim away surface foam before baking.
- Serve warm: Farinata is at its best shortly after baking, when the edges are crisp and the centre is still tender.
Ingredient notes
- Use chickpea flour: Chickpea flour is essential here; it provides the nutty flavour and structure that define farinata.
- Choose a good olive oil: Because the ingredient list is short, extra virgin olive oil has a clear impact on the final flavour.
- Fresh herbs work best: Fresh rosemary gives a clean, aromatic finish, though thyme can be used for a softer herb note.
Texture tips
- For a crisper finish: Make sure the pan is fully hot before adding the oil and batter; this helps the base and edges brown quickly.
- For a smoother batter: Whisk thoroughly until no dry pockets remain, then skim off the foam after resting.
- Watch the grill closely: If using the grill for extra colour, keep it brief so the surface browns without drying out the flatbread.
Serving ideas
- With a salad: Serve warm slices with a crisp green salad or marinated vegetables for a simple lunch.
- Finish simply: A final grind of black pepper or a few extra rosemary leaves keeps the flavour clean and savoury.
- Cut into wedges: Slice into wedges or rough squares and serve straight from the pan for an informal antipasti-style plate.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 250°C (480°F) and put a cast-iron frying pan inside to get very hot. In a mixing bowl, whisk the chickpea flour, water and fine sea salt until smooth. Leave the batter to rest for 20 minutes, then skim off any foam from the surface.
- Carefully remove the hot pan and add the extra virgin olive oil, swirling to coat the base and sides. Pour in the batter and grind over the black pepper. Strip the rosemary leaves from the sprig and scatter them over the top.
- Bake for 18 to 22 minutes until set and deeply golden at the edges. For extra colour, finish under a hot grill for 1 to 2 minutes, watching closely. Rest for 2 minutes, then slice and serve warm.
Recipe notes
Tips
- A properly hot pan helps the farinata set quickly and develop a crisp, golden edge, so preheat it in the oven while you mix the batter.
- If the top is set but pale, use the grill briefly to deepen the colour without drying it out.
Substitutions
- Replace Fresh rosemary with Fresh thyme for a softer, more floral herb note.
- Replace Black pepper with Smoked paprika for a warmer, smoky finish.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat on a hot cast-iron frying pan for 2 to 3 minutes per side, or in a 220°C (430°F) oven for 6 to 8 minutes until piping hot and crisp at the edges.
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Recipe overview
- Servings: 2 servings
- Total time: 50min (10min active)
- Difficulty: Easy
- Cuisine: Italian
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