Crispy, golden brown and impossibly delicious, this easy farinata (also known as torta de ceci, cecina, faina or socca) is crazy easy to make, and is the perfect appetizer, snack or side dish. I know you’ll be making this chickpea flatbread on repeat, so keep the recipe handy! Naturally gluten-free, dairy-free, and vegan too, so everyone can indulge and enjoy!
- Mix Flour, Salt and Water: Whisk chickpea flour, salt, and warm water together in a large bowl to get a pale yellow batter. Cover the bowl with plastic wrap or a plate and let the batter stand for 30 minutes.
- Remove Foam: Use a spoon to remove as much foam as possible from the batter.
- Add Oil and Rosemary: Once batter is done standing, whisk in 2 tablespoons of the olive oil and rosemary to get a liquid yellow mixture.
- Preheat Oven: While the batter is standing, preheat the oven to 500F and place a standard 10-inch cast iron skillet in the oven to heat it up until smoking hot.
- Heat Oil in Skillet: Pour the remaining 3 tablespoons of olive oil into the hot cast iron skillet and swirl the skillet to ensure oil coats the entire surface. Return the skillet with the oil to the oven until oil is hot and starts to shimmer.
- Transfer Batter to Skillet: Pour the chickpea batter quickly into the hot oil in the skillet and return skillet to the oven.
- Bake Till Crispy: Bake the batter for approximately 30 to 35 minutes until it is golden brown and crispy on top.
- Cut into Wedges and Enjoy: Cut the farinata into wedges and serve hot!
Chickpea Flour: Since this is a chickpea flatbread recipe, chickpea flour is the main ingredient, and I do NOT recommend replacing it with other flours.
Warm Water: Make sure to use warm water so the chickpea flour dissolves well.
Rosemary: I like adding fresh rosemary for adding flavor. If you only have dried rosemary, use 1/2 teaspoon dried rosemary as dried herbs tend to be stronger in taste than fresh herbs. Alternatively, if you don’t like the taste of rosemary, feel free to leave it out instead.
Olive Oil: In my opinion, the flavor that extra virgin olive oil imparts to this flatbread is the best. However, if you don’t have olive oil on hand, you may replace olive oil with other high-smoke point oils such as avocado oil.
Pepper: I like the heat that a sprinkle of freshly ground pepper adds to the chickpea flatbread. However, you may leave it out if you prefer.
Cast Iron Skillet: I highly recommending using a cast iron skillet to ensure that both the bottom and the top crisp up as the farinata cooks in the oven. If you don’t have a cast iron skillet, you may also use a rimmed baking sheet instead.
Storing/Freezing: To store, place the farinata in an airtight container and store it in the refrigerator for up to 1 week. Reheat it in the oven at 400F for 5 minutes before eating. To freeze, place the farinata in a freezer-safe container or ziplock bag and freeze for up to 3 months. Reheat in the oven at 400F for 10 – 15 minutes before eating.
This post was originally published in 2014, but has since been updated with better photographs, clearer step-by-step instructions, and better writing. The recipe was also modified slightly to make a thinner batter.
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: farinata recipe, chickpea flatbread