Cecina: Tuscan chickpea flatbread from Livorno
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Cecina (Tuscan chickpea flatbread)
Thin, crisp and golden, cecina is Tuscany’s favorite street food: just chickpea flour, water, olive oil and salt. In Livorno they tuck a slice into a roll and call it lunch. Along the coast toward Liguria and the French Riviera, it goes by farinata or socca.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
- 400 g (14 oz) chickpea flour (also sold as gram flour)
- 800 ml (3⅓ cups) water
- 1 tsp salt
- 3–4 tbsp extra virgin olive oil, plus extra for the pans and for serving
- Black pepper, to serve
Instructions
- Preheat the oven to its highest setting, ideally 250°C (480°F).
- Sift the chickpea flour into a bowl.
- Whisk in the water, salt and oil until smooth, with no lumps. Don’t skimp on the oil and salt, or the cecina will be dry and bland.
- Strain the batter and pour it into well-oiled baking pans (for example, two 30 × 30 cm / 12 × 12 in trays), or pans lined with parchment paper. It works best poured thin, about as thick as a crêpe.
- Bake near the top of the oven with the broiler (grill) on. Pop any bubbles that form with the tip of a knife.
- Take it out when it is golden brown, even a little scorched in spots, after 6–10 minutes.
- Cut into pieces and serve right away, with plenty of olive oil and black pepper.
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