Farinata di Ceci (Gluten-Free Flatbread)

Farinata di Ceci, also known as Cecina or Torta di Ceci, is a thin and crispy flatbread made with chickpea flour, water, olive oil, and salt. It is a traditional dish from the coastal areas of Tuscany, especially Livorno, Pisa, and Lucca, where it is often sold in bakeries, pizzerias, and street stalls. Farinata di Ceci is usually eaten plain, sprinkled with black pepper, or stuffed with cheese, ham, or vegetables. It can also be served as an appetizer, a snack, or a light meal.

Legend has it that farinata originated in the Middle Ages. Specifically, the Battle of Meloria, 1284, when the naval fleet of Genoa faced the maritime Republic of Pisa. During a bad storm, chickpea sacks and oil barrels overturned onto the Genoese galleys. They mixed with the saltwater that had accumulated due to the bad weather. The sailors, who were very hungry and with limited provisions, decided to let the batter dry out in the sun and then cooked it in the oven. The result, contrary to all expectations, was not only edible, but also tasty. In 1447, the dish was so popular that a decree was passed mandating only good quality oil be used for its preparation. Farinata was consumed in the past on All Saints’ Day and New Year’s Day. The city’s port area was the main location for wood-fired cooking. In Turin and Genoa, as well as in Pisa, where the dish is known by the name “cecina”, it can be found in pizzerias and bakeries. It is also sold in Turin in round or square shapes. It is known by different names in each city, town or territory, as it does with many regional specialties. In Savona, the dish is known as “turtellassu,” whereas in La Spezia, it’s called “Faina,” or “Faine” in Sassarese (in Sardinia). It is called “Torta di Ceci” in Livorno. It is a staple in Italian street food texts, including those of Stanislao porzio, Slow Food, and Gambero Rosso.

Ingredients:

• 1 cup (120g) chickpea flour
• 1 1/2 cups (375ml) water
• 3 tablespoons (45ml) extra-virgin olive oil, plus extra for greasing
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• Rosemary leaves (optional)

Preparation:

Batter:

In a mixing bowl, whisk together the chickpea flour and water until you have a smooth batter. Let it rest for at least 1-2 hours, or preferably overnight.

• Preheat your oven to 450°F (230°C).
• Stir in the olive oil, salt, and a generous amount of freshly ground black pepper into the batter.
• Grease a baking dish or a cast-iron skillet with olive oil. The traditional farinata is made in a shallow, wide pan.
  
  Bake:
• Pour the batter into the prepared pan, making sure it’s evenly distributed.
  • Optionally, sprinkle rosemary leaves on top.
  • Bake in the preheated oven for about 20-25 minutes or until the farinata is set and the edges are golden brown.
• Serve:
  • Once cooked, let it cool slightly before slicing. Farinata is typically cut into wedges and served warm.
• Note: Chickpea flour may also be labeled as garbanzo bean flour or besan. Feel free to customize by adding other herbs, such as thyme or sage.