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A farinata is a classic Italian side dish, or appetizer made from chickpea flour. It is authentically glutenfree, dairyfree and eggfree. It’s kind of like a pancake or pizza, but it is mainly use as a flatbread.

Chickpea flour

Originally, only chickpea flour is used, along with some garlic and rosemary. Ceci are chickpeas and a farinata is also called a ‘Cecina’. It is a traditional dish from Northern Italy (Liguria), where every village has its own variety. Chickpea fatbread is also eaten in the south of France, where it is called a ‘Socca’.

Glutenfree

You don’t need to adjust the recipe for a farinata if you eat glutenfree. The authentic recipe only contains chickpea flour and is therefore authentically completely glutenfree.

Without egg or dairy

You don’t need to adjust the farinata recipe if you eat vegan either. Or dairy or eggfree. Despite the lack of gluten, chickpea flour binds very well. You only need water. And of course some seasoning.

What kind of pan?

You need a skillet that can be put in the oven. You don’t need a lid.

Size of the pan

If you use pansize 10 inches (25/26cm), the bottom will be with around 8 inches. That will give a nice thin and somewhat crispy flatbread.

If you use a smaller skillet of around 8 inches (20/21cm), with a bottom around 6, the bread will be thicker. But than it can also turn out to be a bit dry.

Farinata di ceci glutenfree Italian flatbread from chickpea flour, gesneden punt op houten lepel.

Farinata di ceci – glutenfree and vegan Italian flatbread from chickpea flour

ME (Marjolein Eikenboom)

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Farinata di ceci, a traditional Italian flatbread. Baked in a skillet in the oven. Or you can call it a pancake. Or a pizza. In any case, made from chickpeas and therefore completely gluten, dairy and egg free. Especially in Liguria (around Genoa) farinata is eaten as a snack, appetizer or side dish.

Rate Pin Print

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 105

Course bread & dough

Dish bread

Cuisine European, Italian

Holiday Christmas

Equipment

oven at 390F or 200C
medium/large cast iron skillet for thin flatbread like in the picture
small cast iron skillet for thicker bread (about 0.5 inch)
bowl
whisk
garlic press

Ingredients

1 cup chickpea flour loosely filled (110 gr)
1 cup water (240 ml)
2 tablespoon extra virgin olive oil
2 cloves garlic
1 teaspoon dried rosemary
1 teaspoon chili flakes
½ teaspoon black pepper
½ teaspoon Celtic sea salt
2 dashes extra virgin olive oil

Instructions

Mix the flour with the water. Beat lightly with the whisk. Then set aside for at least half an hour.
Preheat the oven to 390F or 200C.
The batter has now become a bit thicker, creamier and has more air. Add the extra virgin oil, the (pressed) garlic, the chili flakes and the salt and pepper to taste.
Grease the pan with a generous dash of mild olive oil. Don't forget the edges!
Mix the batter briefly again with the whisk. Pour the batter into the pan.
Place the pan in the oven. First half an hour to 'cook'. For example, in a hot air oven with the rack at a low/middle level. Then for 10 minutes at a higher level with the grill from above to get a nice crust.
While the cake is still warm, pour a drizzle of olive oil over it.
Delicious for dipping with a pesto rosso or baba ganoush.