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    Home » Recipes » Antipasti and Light Bites

    Italian Farinata Chickpea Flatbread (La Cecina Toscana)

    Published: Aug 12, 2020, Last updated: Feb 9, 2021 by Emily This post may contain affiliate links.

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    Italian Farinata Flatbread aka La Cecina Toscana is the most incredible chickpea flatbread made with just 3 basic ingredients. It's crispy and delicious on the outside with the most delicious creamy middle.

    An overhead shot of a Tuscan chickpea flatbread on a stone worktop

    La Farinata also known as La Cecina or Torta di Ceci in Tuscany is an Italian snack that's super nostalgic to me.

    When we first moved to Italy we kept seeing signs in bakery windows for La Cecina Toscana and to be honest it didn't look like much, a thin golden yellow flatbread sold by the slice or inside a focaccia sandwich.

    Once we tried it, however, it instantly became our favourite snack, crispy on top, sprinkled with salt and sometimes rosemary with a slightly creamy middle.

    Omg, it's so good and making it at home is super easy you just need to follow a few simple tips to get it perfect!

    Ingredients - what you need

    All you need to make La Farinata is; chickpea flour, water, olive oil and salt! It may seem too simple to be anything special but trust me it truly is. See the photo below that shows all the ingredients you need!

    An overhead shot of all the ingredients you need to make La Farinata or Cecina

    How to make this recipe - step by step

    Sift the flour into a bowl, chickpea flour has a very chalky texture so this helps remove lumps (photo 1).

    Whisk together the chickpea flour, salt and water (add the water gradually to avoid any lumps) when the batter is nice and smooth add the olive oil and stir together (photos 2-4).

    Leave the batter to rest for 2 hours.

    Step by step photos showing how to make La Farinata

    Pour the flatbread batter into a well oiled, thin pizza tray or baking tray no more than 0.5mm thick (photos 5 & 6).

    Bake in the oven for 20 minutes until it's nice and golden on top.

    Two photos showing how to pour the farinata batter into a skillet

    Sprinkle over some coarse salt and some rosemary sprigs (optional) followed by a drizzle of olive oil. Cut into slices and serve hot.

    A close up of two slices of Italian farinata flatbread

    Top tips and recipe FAQs

    • Grease the pan - Make sure your tray or skillet (even if it's non-stick) is well oiled. I use around 1 tablespoon of olive oil, that way it doesn't stick to the tray and it can be removed easily.
    • baking the flatbread - You can use any shape pan or baking tray you just need to make sure that the batter is 5mm ¼ inch thick. If using a baking tray make sure that it isn't too thin or has any ridges. Thin baking trays buckle with the heat of the oven and ridges will give an uneven flatbread.
    • Variations - you can add herbs such as rosemary to the batter to infuse or even add in veggies that need using up.
    • Serving - La Farinata is always best served hot straight from the oven. You can simply eat it by the slice or serve it inside a roll or focaccia.
    • Batter - The batter is very liquidy it shouldn't be thick at all.
    Do I need to remove the foam?

    It's likely that foam will form on top of the batter as you whisk in the water, if you prefer you can skim it off with a spoon but it's not essential and doesn't effect the flavour.

    How do I know it's cooked?

    A good sign that it's ready is when the flatbread comes away from the edge or the skillet or baking tray. It should be golden brown on top.

    Is it a flatbread or pancake?

    la farinata is a cross between the two it's crispy but creamy in the middle. You can eat it like a slice of pizza or stuff it inside a sandwich.

    How do I store leftovers?

    Leftovers can be stored in a sealed air-tight container for 2-3 days.

    More tasty Italian snacks you might like

    • La Piadina - Italian flatbread
    • 5 Minute Marinated Olives
    • Crispy Fried Sage Leaves with Anchovies
    • Bruschetta al Pomodoro

    If you’ve tried La Farinata (Cecina) Flatbread or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    This post was first published on August 3rd 2017 but has since been updated.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A close up of la farinata flatbread on a stone worktop
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    5 from 10 votes

    Italian Farinata Chickpea Flatbread (La Cecina Toscana)

    Italian Farinata Flatbread aka La Cecina Toscana is the most incredible chickpea flatbread made with just 3 basic ingredients. It's crispy and delicious on the outside with the most delicious creamy middle.
    Course Appetizer
    Cuisine Italian
    Prep Time 2 hours
    Cook Time 20 minutes
    Total Time 2 hours 20 minutes
    Servings 8 servings (2 flatbreads)
    Calories 193kcal
    Author Emily Kemp

    Ingredients

    • 2 cups chickpea flour (besan or gram flour) (250g)
    • 3 cups water (665ml)
    • 5 tablespoon olive oil
    • ½ teaspoon sea salt flakes or kosher salt

    For topping

    • coarse salt
    • olive oil

    Instructions

    • Sift the chickpea flour into a large bowl then add a pinch of salt (about ½ teaspoon sea salt flakes).
    • Gradually add in the water whislt whisking to avoid any lumps (there may be an odd few). Add olive oil and stir.
    • Cover the bowl with plastic wrap and let rest for 2 hours (no need to refridgerate.)
    • Once rested pre-heat the oven to 450F/230C.
    • Oil an oven safe skillet, pizza pan or baking tray with olive oil (about 1 tablespoon should be enough). I used a 10 inch round pan (there's enough batter to make two this size).
    • Pour the batter into the skillet until 5mm or ¼ inch thick (it shouldn't be any higher) and bake in the oven for 20 minutes or until golden on top and crispy around the edges.
    • Remove from the oven and let rest for 5 minutes before removing to a cutting board. Sprinkle with a little pinch of sea salt flakes and cut into slices. Eat while hot!

    Notes

    • Grease the pan - Make sure your tray or skillet (even if it's non-stick) is well oiled. I use around 1 tablespoon of olive oil, that way it doesn't stick to the tray and it can be removed easily.
    • baking the flatbread - You can use any shape pan or baking tray you just need to make sure that the batter is 5mm ¼ inch thick. If using a baking tray make sure that it isn't too thin or has any ridges. Thin baking trays buckle with the heat of the oven and ridges will give an uneven flatbread.
    • Variations - you can add herbs such as rosemary to the batter to infuse or even add in veggies that need using up.
    • Serving - La Farinata is always best served hot straight from the oven. You can simply eat it by the slice or serve it inside a roll or focaccia.
    • Batter - The batter is very liquidy it shouldn't be thick at all.

    Nutrition

    Calories: 193kcal | Carbohydrates: 17g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 254mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12IU | Calcium: 16mg | Iron: 2mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Antipasti and Light Bites

    • Artichoke Bruschetta (Quick, Easy & Delicious)
    • Artichoke Pesto (Quick 5 minute Recipe)
    • Italian Stuffed Eggplant (Mozzarella and Tomato)
    • Burrata and Anchovy Sandwich from Amalfi

    Reader Interactions

    Comments

    1. Mimi

      September 09, 2022 at 11:36 pm

      What is typically served with Farinata? Salad, cheeses?

      Reply
      • Emily

        September 10, 2022 at 8:38 am

        It's normally served as it is or in a focaccia as a sandwich. In Livorno, Tuscany they serve it on a roll or focaccia with slices of grilled eggplant it's called 'Cinque e Cinque'.

        Reply
    2. imok

      February 20, 2022 at 7:03 pm

      is it possible to use can chickpeas for this recipe?

      Reply
      • Emily

        February 21, 2022 at 10:11 am

        Unfortunately no, it needs to be chickpea flour (besan).

        Reply
    3. Kathryn Gannon

      August 07, 2021 at 8:26 pm

      When you take it out of the oven and you advise to let it rest for five minutes doesn't this make the farinata go wet or soggy underneath?

      Reply
      • Emily

        August 17, 2021 at 3:59 pm

        No, it doesn't go soggy it just lets it cool enough before serving.

        Reply
    4. PK

      May 23, 2021 at 5:33 pm

      Easy and yummy! I used a 10 inch cheesecake pan to make it. For breakfast the next morning, I put a wedge under the broiler to warm it up and topped it with an over-easy egg. Delish!5 stars

      Reply
      • Emily

        May 25, 2021 at 9:44 am

        What a great idea, sounds amazing!

        Reply
        • Heidi

          May 04, 2022 at 9:32 am

          What can i do to,store leftovers

        • Emily

          May 09, 2022 at 9:47 am

          Leftovers don't last well, it's best eaten immediately. The recipe can be cut in half if you want to make less 🙂

    5. Lien

      March 03, 2021 at 9:05 am

      Can you use this to make a pizza?

      Reply
      • Emily

        March 03, 2021 at 2:58 pm

        I wouldn't use it as a pizza base because it's not as strong as a pizza crust but it would be delicious with some cheese sprinkled over.

        Reply
    6. jake

      December 04, 2020 at 1:26 am

      What temp do you bake it?5 stars

      Reply
      • Inside the rustic kitchen

        December 04, 2020 at 5:00 pm

        450F or 230C.

        Reply
    7. Joanna

      November 23, 2020 at 9:39 pm

      Hi, do you stir again before putting in the pan? The oil is still on top,
      Thank you!

      Reply
      • Inside the rustic kitchen

        November 23, 2020 at 11:02 pm

        Hi Joanna, yes give it a stir before adding to the pan it'll help any flour that has settled at the bottom of the bowl too!

        Reply
      • Omega

        July 28, 2021 at 3:02 am

        This recipe is one that I will use A LOT. . Easy and delicious. It is so flavorful , it’s hard to believe that it is made with such simple ingredients. Thank you . I loved it with a little sprinkle of course salt and also with a teeny bit of pesto. Delicious!5 stars

        Reply
    8. Bernice

      April 26, 2020 at 5:15 pm

      It’s in the over now and smells amazing!! I tried it for the first time in a Lucca last year. I have been going to Italy for well over 10 years and I can’t believe that was the first time seeing it. Can’t wait to try my own!! Thanks for the recipe! I’ll let you know after the taste test!

      Reply
      • Inside the rustic kitchen

        April 27, 2020 at 1:56 pm

        Hi Bernice, hope you enjoyed the recipe I made it yesterday too! Lucca is such a beautiful place I've been there so many times, Nathan's family stay there every summer!

        Reply
        • Bernice

          May 17, 2020 at 5:37 pm

          Love it!! Making it again tonight! Yummy xxx

        • Inside the rustic kitchen

          May 17, 2020 at 10:10 pm

          So happy you love it! You wouldn't believe you could make something so delicious with such simple ingredients!

    9. Melissa

      April 03, 2020 at 4:31 am

      Hi, I'm excited to try this recipe, I have a round pizza pan but it has holes in it, can i put parchment paper over top? Will it cook the same?

      Reply
      • Inside the rustic kitchen

        April 03, 2020 at 11:38 pm

        Hi Melissa, the batter is quite watery so I'd maybe try aluminum foil all over to secure it first then parchment paper.

        Reply
    10. Linda

      March 25, 2020 at 1:44 pm

      Good morning. A Pizza tray is one piece of kitchen equipment I do not have. What would you suggest I use instead? Any feedback would be sincerely appreciated. thank you.

      Reply
      • Inside the rustic kitchen

        March 25, 2020 at 1:54 pm

        Hi Linda, any flat baking sheet is fine as long as the batter is around 3mm or 1/8inch deep.

        Reply
        • Laurel

          February 23, 2022 at 6:04 pm

          Hi, am about to make this recipe, but noticed the recipe says 5mm and 1/4” thick, but in the comments it says 3mm and 1/8” thick. Which is the preferred size? Thank you!

        • Emily

          February 23, 2022 at 6:11 pm

          Hi Laurel, most of time I make mine around 5mm thick (either will work just fine). Enjoy!

    11. Tania

      March 24, 2020 at 1:40 pm

      How liquidy??? Like a cream soup? Putting in fridge now.

      Reply
      • Inside the rustic kitchen

        March 24, 2020 at 2:07 pm

        Hi Tania, yes the batter is very liquidy much like soup.

        Reply
      • Linda

        March 26, 2020 at 1:07 am

        Thank you for your speedy reply. I'll let you know how it goes.

        Reply
      • Linda

        March 28, 2020 at 4:54 pm

        What size pizza pan did you use? They come in 14, 12, 8 inch pans. Thank you.

        Reply
    12. Sara

      February 09, 2019 at 5:18 pm

      The Farinata di Ceci is an amazing snack, especially when it’s inside a focaccia. I’m from Tuscany and I really appreciate you sharing the recipe on your website. Just two things: it’s better to use 1 part chickpeas flour and 3 parts of water and a tiny bit more oil (3/3,5 tbsp) and to be fair it’s better for it to be Extravirgin Olive oil since it’s tastier.
      The second thing it’s the resting time should be from 3 to 6 hours (room temperature), but could be up to 10 (in the fridge), but again it’s because it makes it tastier!
      By the way thank you for sharing and I wish you the best!5 stars

      Reply
    13. Anya Leigh

      June 03, 2018 at 3:05 am

      I recently ate these delicious breads whilst in Lucca. I have to replicate them. Something that will live with forever, maybe because I was in Tuscany sitting in a little back street, eating the cecina off a paper plate straight from the wood fired oven. But I have never eaten something so memorable and vegan (thank goodness).

      Reply
      • Inside the rustic kitchen

        June 03, 2018 at 11:01 am

        Hi Anya, Lucca is one of my favourite places in Tuscany, our family stay there every summer. It's so beautiful, cycling around the walls is one of my favourite things to do. You should definitely try this recipe, the most important things are to let the batter rest for at least 2 hours and make sure you use a large enough tray so it's very thin (no more than 5mm). Have your oven up to the highest temp and eat it straight away while still hot but not too hot ha! Hope you get to go back soon!

        Reply
    14. Sues

      August 04, 2017 at 2:33 pm

      I've never actually heard of chickpea flatbread, but it sounds like something I'd go totally crazy for!

      Reply
      • ALESSANDRO

        July 23, 2022 at 11:29 pm

        Just a small correction, it should be either 0.5cm thick or 5mm thick. 0.5mm is barely a hair 🙂 thanks for the recipe!

        Reply
    15. jacquee | i sugar coat it!

      August 04, 2017 at 2:12 pm

      These look irresistible!! I have everything on hand and will be making them this weekend!!5 stars

      Reply
    16. Marjory @ Dinner-Mom

      August 04, 2017 at 1:47 pm

      This is awesome! My daughter is a huge chick pea fan and would love this. I need to go look for some chick pea flour.5 stars

      Reply
    17. Jagruti

      August 04, 2017 at 1:36 pm

      These look so tasty and with such few ingredients! I'd love to try them out for lunch!

      Reply
    18. Silvia

      August 04, 2017 at 1:29 pm

      I love this recipe, I really have to make it. I pinned it for later and I sent it as well to my brother in law because I'm sure he wants to make it too. Thank you for sharing it. I'm sure it tastes heavenly.5 stars

      Reply

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