Italian Farinata Chickpea Flatbread (La Cecina Toscana) Recipe

I’m sharing my Italian Chickpea Flatbread, made with just three ingredients and crisp on the outside with an unexpectedly creamy center that might surprise you.

I stumbled onto La Cecina Toscana a few years back and it changed my entire idea of flatbread. Italian Farinata Chickpea Flatbread looks simple but it fools you; the edges crisp up golden while the center stays almost custardy.

I use chickpea flour and a good extra virgin olive oil and that’s pretty much it, yet every bite feels like there’s a secret. If you like Chickpea Flour Focaccia or tried a Chickpea Flatbread Recipe before, this one will make you rethink what flour can do.

I wont pretend it always comes out perfect but when it does, wow.

Ingredients

• Chickpea flour, packed with protein and fibre, gives a nutty flavour and keeps it gluten free.
• Water, makes the batter silky and thin, no calories but vital for texture and hydration.
• Fine sea salt, balances flavour, draws out bean earthiness, helps gluten free batters taste complete.
• Extra virgin olive oil, adds richness and crisp edges, healthy fats, mediterranean flavour that lingers a bit.
• Freshly ground black pepper, gives a spicy lift, brightens savory notes, use sparingly if you’re delicate.
• Fresh rosemary, piney aroma, rustic herb that pairs great with chickpeas, use whole sprigs or chopped.
• Flaky sea salt, sprinkled at the end for crunch and bursts of saltiness, looks pretty too.

Ingredient Quantities

• 200 g chickpea flour (about 1 2/3 cups)
• 600 ml water (about 2 1/2 cups)
• 1 tsp fine sea salt (about 5 g)
• 3 tbsp extra virgin olive oil, plus a little extra for the pan
• Freshly ground black pepper, optional
• Fresh rosemary leaves or sprigs, optional
• Flaky sea salt for finishing, optional

How to Make this

1. In a large bowl whisk 200 g chickpea flour with 600 ml cold water until smooth and lump free, then stir in 1 tsp fine sea salt and 3 tbsp extra virgin olive oil; if you get small lumps push the batter through a fine sieve or use an immersion blender.

2. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, preferably 2 hours or up to overnight in the fridge for better flavor and texture, give it a quick stir before using.

3. Put a 25-30 cm (10-12 inch) cast iron skillet or heavy baking sheet in the oven and preheat the oven to its highest setting, about 250-260°C (480-500°F), heat the pan for 20-30 minutes so it’s smoking hot.

4. Carefully remove the hot pan, add a little extra olive oil to coat the base and sides (about 1-2 tsp), swirl so the oil covers everything — this gives you a crisp edge.

5. Pour the batter into the hot pan, tilt and shake to spread it into a thin even layer about 3-5 mm thick; scatter fresh rosemary leaves or small sprigs over the top and grind some black pepper if you like.

6. Bake on the middle rack 12-18 minutes until edges are deeply golden and blistered and the center is set but still slightly creamy; if you want extra char switch to the broiler for 1-2 minutes but watch it closely.

7. Remove from oven, drizzle a little more extra virgin olive oil over the surface, sprinkle flaky sea salt and a few more rosemary leaves, and add freshly ground black pepper to taste.

8. Let it cool a few minutes so the middle firms up, then slice into wedges and serve warm or at room temperature; leftovers keep in the fridge for 2-3 days and reheat in a hot oven or skillet to regain crispiness.

9. Quick fixes and tips: if batter seems too thick add a splash more water to reach batter-like consistency; resting time improves creaminess; using a very hot pan and plenty of oil is the secret to crispy edges and that silky center.

10. If you want to prep ahead you can make the batter the day before and keep it covered in the fridge, just stir before baking and top with herbs right before it goes in the oven.

Equipment Needed

1. Large mixing bowl, for whisking the batter
2. Whisk (or an immersion blender if you get stubborn lumps)
3. Fine mesh sieve, to push out small bits if needed
4. Kitchen scale or measuring cups and spoons, to measure flour water and salt
5. 25–30 cm cast iron skillet or a heavy ovenproof baking sheet that can get smoking hot
6. Oven mitts or heatproof gloves, the pan will be extremely hot
7. Ladle or large measuring jug and a rubber spatula, to pour and spread the batter thin
8. Cooling rack plus a cutting board and sharp knife for slicing and serving

FAQ

Italian Farinata Chickpea Flatbread (La Cecina Toscana) Recipe Substitutions and Variations

• Chickpea flour: swap with yellow split pea flour or fava (broad bean) flour, 1:1. They give a similar texture and stay gluten free. If you only have wheat flour, use all purpose flour but expect a denser, less beany flatbread.
• Water: use sparkling water instead of still for a lighter, airier batter, same volume. For a richer flavor you can use unsweetened plant milk or regular milk, same amount, but it will brown and taste different.
• Extra virgin olive oil: a neutral oil like grapeseed or sunflower works 1:1 for cooking and the pan. For a richer, savory finish try melted ghee or clarified butter, not vegan though.
• Fresh rosemary: swap with fresh thyme or sage (use about the same amount), or use 1/3 to 1/2 the amount if using dried rosemary since it’s stronger.

Pro Tips

– Get the batter totally smooth, not sorta smooth. If you see little lumps push it through a fine sieve or blitz it with a stick blender. If it feels too thick add a splash of water or even some sparkling water for a lighter bite. Letting it rest longer makes the flavor better, but give it a good stir before you use it.

– Heat and oil are the secret. Preheat your pan until it’s really hot, then coat the base and sides with oil so the edges crisp up. If you’re worried about olive oil smoking, mix half extra virgin with a neutral oil, or add most of the oil after the pan comes out of the oven.

– Aim for a very thin, even spread and don’t walk away once you finish it. If you want some char use the top heat for a very short time but watch it the whole time or it’ll burn. Let it sit a couple minutes after baking so the center firms up, cutting too soon makes it gummy.

– Finish smart and store right. Drizzle good olive oil and sprinkle flaky salt right before serving, and add fresh rosemary just before or right after baking so it stays aromatic. Make the batter ahead if you want, but always reheat leftovers in a hot oven or skillet to bring back the crisp.