By Danilo Cortellini
Ligurian chickpea focaccia (FARINATA DI CECI)
6 steps
Prep:20min
This delicious and traditional recipe is from the wonderful Liguria region. It is a sort of thin pie or even better a flat focaccia made with chickpea flour, water, extra virgin olive oil and salt. You can serve it as a gluten free alternative instead of bread or simply as a tasty starter.
I advice to use a non-sticky baking tray or baking parchment as you will use less oil and the “farinata” will be lighter and less greasy.
I like to finish my farinata with rosemary infused oil and black pepper or sometimes I even stuff it with cheese and fry it.
Updated at: Wed, 29 May 2024 16:38:09 GMT
Nutrition balance score
Good
Glycemic Index
62
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories306.4 kcal (15%)
Total Fat18 g (26%)
Carbs26.7 g (10%)
Sugars0 g (0%)
Protein10.5 g (21%)
Sodium494.3 mg (25%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Put the water in a large bowl. Slowly add in chickpea flour, mixing it with a wire whisk. Cover and leave to rest in the fridge for 6 hours or overnight.
Step 2
Preheat oven at 220˚C. Remove the foam from the top of the chickpea mixture. Combine oil and salt with the mixture with some black pepper if you like.
Step 3
Fold a large and shallow baking tray with parchment, pour in the chickpea mixture (no more than 1½ cm thick) and bake in the oven at 200˚C for about 25/30 minutes or until well golden on the outside. Use the grill for the last 5 minutes if more colour is needed.
Step 4
While the farinata cools slightly, pour about 50 ml of olive oil in a little pot and add the garlic and rosemary. Bring it to the frying point then let it cool slightly. This infused oil can be kept in the fridge for 4 weeks.
Step 5
Slice up the farinata and serve while still warm, with rosemary oil and freshly grounded black pepper.
Step 6
Perfect the next day if reheated.
