Cecina or farinata (Italian chickpea focaccia)
Total time
Recipe type: Bread
Cuisine: Italian
Serves: 3-4
- 100 g (3.5oz) chickpea flour
- 300 ml (1 and ⅓ cup) water
- 3 tbsp good quality olive oil
- salt
- rosemary
- Mix the chickpea flour and water in a bowl, stir and cover with clean kitchen cloth. Let it sit for about 4 hours.
- After 4 hours, if there is any foam on top, remove it gently with a spoon.
- Grease the 25 cm (10¼ inches) round baking pan with 1 tbsp olive oil.
- Preheat oven to 230 C (450 F).
- When the batter is ready, stir it and add salt (and pepper if you wish) and rosemary as per personal preference.
- Pour the batter into the prepared baking pan.
- Add 2 tbsp olive oil and with a spoon gently turn the batter in the pan so as to break the olive oil.
- Put it in the oven and bake for 15 min on 230 C (450 F) and than broil on high temperature for additional 5 minutes so that a golden crust forms.
- Cecina should be firm enough that you can cut easily but still creamy and not dry.
- Grate some Parmesan on top and eat it warm, as appetizer or snack. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2015/09/cecina-or-farinata-italian-chickpea-focaccia/
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