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Italian

Farinata di Ceci

Farinata di ceci is a Ligurian chickpea flour flatbread with crisp olive-oil edges and a creamy center.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Farinata di Ceci

1 hr 35 mintotal

35 min hands-on1 hr hands-off

Prep 10 min · Cook 25 min

Serves
4
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 4 servings.

You'll need: Oven.

Includes 1 hour for resting the chickpea batter. This hydration time gives farinata its custardy middle and crisp edges.

Method

  1. Whisk chickpea flour, water, salt, and part of the olive oil into a smooth thin batter.

  2. Rest the batter so the chickpea flour hydrates and the texture improves.

  3. Preheat the oven to 230°C. Grease a shallow baking tray with the remaining olive oil.

  4. Pour the batter into the hot tray in a thin layer.

  5. Bake until the top is golden and the edges are crisp.

  6. Sprinkle black pepper powder, slice, and serve warm.

How to tell it's done

Farinata should be crisp at the edges, lightly golden on top, and soft inside.

Getting it right

Tip

Resting the batter is important; freshly mixed batter can bake up grainy.

What to serve it with

Serve warm as a snack, appetizer, or side with salad.

Common mistakes

The farinata bakes grainy or sticks to the pan.
Rest the batter fully, preheat the oiled pan well, and bake until the edges are deeply golden.

Substitutions

  • Do not replace chickpea flour with wheat flour; it changes the dish completely.
  • A thin batter gives the best farinata texture.
  • Bake in a hot tray for crisp edges.

Storing and reheating

Farinata is best hot from the oven. Refrigerate leftovers for up to 2 days and re-crisp in a hot oven or dry pan; freezing is not recommended.