Farinata di Ceci — Ligurian Chickpea Flatbread

Instructions

1. Whisk the chickpea flour and cold water together until completely smooth. Add 30 ml of the olive oil and the salt. Mix well. The batter will be very thin — this is correct. Rest the batter at room temperature for at least 4 hours (overnight is ideal) — this allows the flour to hydrate fully and develops flavour.
2. Before baking, skim any foam from the surface of the batter with a spoon.
3. Preheat the oven to its highest setting (250 °C or more). Place a 30–32 cm flat-edged round baking tin (tian or pizza tray) in the oven for 10 minutes until searingly hot.
4. Remove the tin from the oven. Add the remaining 30 ml olive oil directly to the hot tin, swirling to coat the surface.
5. Pour in the batter to a depth of approximately 5 mm. Work quickly — the bottom will begin to set against the hot oil immediately. Scatter the rosemary leaves over the surface.
6. Bake for 12–15 minutes until the edges are deeply golden and blistered and the centre is just set — it should jiggle very slightly but not slosh.
7. Slide onto a board, season with cracked pepper and a pinch more sea salt. Serve hot, cut into irregular wedges or squares. Eat standing up, the Genoese way.

Related Recipes

• Italian Protein Bruschetta Eggs Tomato
• Italian Fritto Misto Light Oven Baked