Italian Farinata Flatbread (La Cecina Toscana) is an exceptional chickpea flatbread made from just three main ingredients. It turns beautifully crispy on the outside while remaining creamy and tender in the center.
La Farinata, also called La Cecina or Torta di Ceci in Tuscany, is a simple Italian snack that always evokes fond memories for me.
When we first moved to Italy I would spot slices of Cecina in bakery windows — a thin, golden-yellow flatbread sold by the slice. In Livorno, locals often serve it in a sandwich called cinque e cinque with marinated eggplant, garlic and chilli—absolutely delicious.
After trying it, it quickly became a favourite. Properly made, it’s crisp on top, sprinkled with coarse salt and optionally rosemary, with a soft, creamy middle.
It’s very easy to make at home if you follow a few straightforward tips to get the texture just right.
Ingredients – what you need
To make La Farinata you only need: chickpea flour, water, olive oil and salt. These humble ingredients combine into something surprisingly delicious.
How to make this recipe – step by step
Sift the chickpea flour into a bowl to remove lumps. Chickpea flour is naturally chalky, so sifting helps create a smooth batter.
Whisk the flour, salt and water together, adding water gradually to avoid lumps. Once smooth, stir in the olive oil. Cover and rest the batter for about 2 hours.
Preheat the oven to 450°F (230°C). Generously oil a thin pizza pan, oven-safe skillet, or baking tray (about 1 tablespoon olive oil). Pour the batter into the pan so it is about 5 mm (1/4 inch) thick.
Bake for roughly 20 minutes, until the top is golden and the edges are crisp.
Finish with a sprinkle of coarse salt, a few rosemary sprigs if you like, and a drizzle of olive oil. Cut into slices and serve hot.
Top tips and recipe FAQs
- Grease the pan – Oil the tray or skillet well (even non-stick pans benefit). About 1 tbsp of olive oil prevents sticking and helps remove the flatbread easily.
- Baking the flatbread – Any shape pan works as long as the batter is about 5 mm (1/4 inch) thick. Avoid very thin or ridged trays that can buckle or create uneven baking.
- Variations – Stir herbs like rosemary into the batter or add leftover roasted vegetables for variation.
- Serving – Farinata is best served hot straight from the oven. Eat it by the slice or tuck it into a roll or focaccia.
- Batter – The batter should be quite liquid; it should not be thick.
Foam can form on top as you whisk the water in. You can skim it off if you prefer, but it’s not necessary and won’t affect the flavor.
It’s ready when the flatbread pulls away slightly from the edges of the pan and the top is golden brown.
La Farinata sits between a flatbread and a pancake: crisp on the outside, creamy inside. Enjoy it like a slice of pizza or in a sandwich.
Store leftovers in an airtight container for 2–3 days. Reheat briefly to return some crispness.
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, please share how it went in the comments — I love hearing from readers.
This post was first published on August 3rd 2017 and has been updated since.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to ensure success the first time.
Italian Farinata Chickpea Flatbread (La Cecina Toscana)
By Emily
Ingredients
- 2 cups chickpea flour (besan or gram flour) (250g)
- 3 cups water (665ml)
- 5 tbsp olive oil
- 1/2 tsp sea salt flakes or kosher salt
For topping
- coarse salt
- olive oil
Instructions
- Sift the chickpea flour into a large bowl and add a pinch of salt (about 1/2 tsp sea salt flakes).
- Gradually whisk in the water to avoid lumps. Once smooth, add the olive oil and stir to combine.
- Cover the bowl and let the batter rest for 2 hours at room temperature (no refrigeration needed).
- Preheat the oven to 450°F (230°C).
- Oil an oven-safe skillet, pizza pan, or baking tray with about 1 tbsp olive oil. Pour enough batter to form a 0.5 cm (1/4 inch) thick layer. This recipe makes enough for two 10-inch pans.
- Bake for about 20 minutes, or until the top is golden and the edges are crisp.
- Let rest 5 minutes, then transfer to a cutting board. Sprinkle with sea salt flakes, slice, and serve hot.
Notes
- Grease the pan – Use about 1 tbsp olive oil so the farinata releases easily.
- Baking the flatbread – Keep batter thickness at 5 mm (1/4 inch). Avoid thin or ridged trays that can warp or bake unevenly.
- Variations – Add herbs like rosemary or fold in vegetables to change the flavor profile.
- Serving – Best hot from the oven; great sliced on its own or in a sandwich.
- Batter – Should be quite liquid; not thick.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise stated.
- All vegetables are medium unless specified.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is automatically calculated and is an approximation.
Nutrition
Carbohydrates: 17 g |
Protein: 7 g |
Fat: 11 g
Nutrition information is an approximation.
Did you try this recipe?
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