Italian Chickpea Flatbread – Farinata Genovese – is a very thin, unleavened, gluten-free and dairy-free savoury flatbread made only with chickpea flour, water and extra virgin olive oil typical speciality of the Italian city of Genoa, Liguria region.

Farinata is also prepared in other parts of Italy under different names, including Cecìna in Tuscany and Fainè in Sardinia.

Ingredients for a 30–32 cm / 12–13 inch tray, Prep time 20 minutes + 3-4 hrs resting, Cook time 15/20 minutes

  • 350 g (12.3 oz / 2 ¾ cups) chickpea flour 

  • 50 ml + 1 tbsp (3.4 tbsp + 1 tbsp) extra virgin olive oil (EVOO) 

  • 1 litre (4 1/4 cups) water at room temperature 

  • 2 pinches of fine salt 

  • Generous sprinkling of ground black pepper 

Method

1. Prepare the batter

Sift the chickpea flour into a large bowl. Gradually whisk in the water, adding it little by little and stirring constantly to prevent lumps. Continue whisking until the batter is smooth and velvety.

2. Rest the batter

Let the batter rest at room temperature for 3–4 hours, stirring occasionally.

During resting, some foam may form on the surface. Skim it off before baking.

For overnight preparation, you can refrigerate the batter and bring it back to room temperature before baking.

3. Add the olive oil and seasoning

Stir in 50 ml of extra virgin olive oil, a pinch of salt and plenty of freshly ground black pepper.

Mix well, making sure there is no chickpea flour settled at the bottom of the bowl.

4. Preheat the oven

Preheat the oven to 250°C / 475°F / Gas Mark 9.

Lightly grease a shallow 30–32 cm / 12–13-inch baking tray with EVOO.

For the best result, the farinata should be very thin and evenly distributed across the tray.

5. Pour and spread

Pour the batter into the prepared tray and spread it evenly. Aim for a thickness of no more than 1 cm / ⅓–0.4 inch.

A thin layer is important for achieving the characteristic crisp edges and golden surface of farinata.

6. Bake

Bake in the lower part of the oven at 250°C / 475°F for about 10 minutes.

Then move the tray to the upper part of the oven, reduce the temperature to 220°C / 425°F / Gas Mark 7, and bake for another 5–10 minutes, or until the surface is golden and lightly blistered.

What if the farinata puffs up?

During baking, the farinata may develop small or larger bubbles on the surface. This is normal and happens mainly because the water in the thin batter turns into steam as the farinata heats up. The partially set surface can temporarily trap this steam, causing the batter to puff up.

Avoid opening the oven unnecessarily, as this causes heat loss and can interfere with the cooking.

If a large bubble forms and does not deflate on its own, you can carefully press it down with a spatula or gently pierce it to release the trapped steam. Small bubbles can simply be left alone.

7. Serve

Remove the farinata from the oven and let it cool for a minute or two. Cut it into wedges or irregular pieces, sprinkle with freshly ground black pepper, and serve hot or warm.

The finished farinata should have a golden, slightly crisp surface, crisp edges and a soft, tender interior.

             

 

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