Cecina or farinata (Italian chickpea focaccia)
 
Prep time
Cook time
Total time
 
Recipe type: Bread
Cuisine: Italian
Serves: 3-4
Ingredients
  • 100 g (3.5oz) chickpea flour
  • 300 ml (1 and ⅓ cup) water
  • 3 tbsp good quality olive oil
  • salt
  • rosemary
Preparation
  1. Mix the chickpea flour and water in a bowl, stir and cover with clean kitchen cloth. Let it sit for about 4 hours.
  2. After 4 hours, if there is any foam on top, remove it gently with a spoon.
  3. Grease the 25 cm (10¼ inches) round baking pan with 1 tbsp olive oil.
  4. Preheat oven to 230 C (450 F).
  5. When the batter is ready, stir it and add salt (and pepper if you wish) and rosemary as per personal preference.
  6. Pour the batter into the prepared baking pan.
  7. Add 2 tbsp olive oil and with a spoon gently turn the batter in the pan so as to break the olive oil.
  8. 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.
  9. Cecina should be firm enough that you can cut easily but still creamy and not dry.
  10. 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/