Cecina (chickpea flatbread)

Cecina is a gluten free chickpea flatbread. It is called “farinata” in Genoa and “cecina” in Tuscany. It is tasty when served by itself, cut into squares or triangles, or as an appetizer with cold cuts or farm vegetables. During a recent visit to Florence, I enjoyed cecina from the Sant’Ambrogio market while walking! I ate it right out of the paper bag. Olinda olive oil helps make the flatbread batter flavorful, and of course, you may drizzle the baked cecina with even more olive oil, if you'd like.

cecina

Yield: Four servings

1 cup chickpea flour

½ teaspoon kosher salt

½ teaspoon pepper

1 1/3 cups of warm water

1 tablespoon olive oil, plus a little more for lightly greasing the pan

1 tablespoon freshly chopped rosemary, plus more to garnish

Flaky sea salt, to garnish, optional

In a medium mixing bowl, whisk together the chickpea flour, salt, and pepper until the mixture is free of lumps. Whisk in the warm water, olive oil, chopped rosemary, and combine until the batter is smooth. It should be a loose batter.

Preheat the oven to 450F. Place a 10-inch baking dish or skillet in the oven while it preheats

Carefully grease the heated pan well with olive oil, using a paper towel to spread the oil around the pan. You may also use spray.

Pour the batter into the greased pan. There should not be more than a ¼-inch thick layer of batter on the bottom of the pan. Add more chopped rosemary on top and bake for 15-20 minutes or until the batter starts to pull away from the sides of the pan. Remove from oven and let sit in the pan at least 15 minutes before serving. Cecina is delicious when warm or at room temperature.

Top with flaky sea salt, if desired.