Cecina

Name: Cecina
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Toscana
Ingredients: 200 g chickpea flour; 600 ml Water; 50 ml Extra virgin olive oil; 6 g Fine sea salt; 3 g Black pepper; 1 sprig Fresh rosemary

A crisp, golden coastal Tuscan flatbread made with chickpea flour, olive oil, and water, seasoned generously with coarse black pepper.

🇮🇹Italy· Tuscany

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 280 kcal

Ingredients

0 of 6 gathered

Servings

200 g chickpea flour — finely milled
600 ml Water — lukewarm
50 ml Extra virgin olive oil — divided into two portions
6 g Fine sea salt — approx one teaspoon
3 g Black pepper — freshly and coarsely cracked
1 sprig Fresh rosemary — finely chopped leaves

Equipment

•Large mixing bowl
•Wire whisk
•Skimming spoon
•Wide shallow metal baking pan (32-35 cm)
•Measuring jug

Nutrition

Per serving, approximate

Calories: 280 kcal
fat: 13 g
carbs: 30 g
fibre: 5 g
protein: 11 g
calories: 280 kcal

Instructions

1
Place the chickpea flour into a large mixing bowl.
2
Gradually pour in the lukewarm water while whisking continuously to prevent lumps from forming.
3
Leave the thin batter to rest at room temperature for at least three hours.
4
Skim off any foam that rises to the surface with a flat spoon.
5
Whisk the fine sea salt and half of the olive oil into the rested batter.
6
Preheat your oven to 240C or its highest possible setting.
7
Pour the remaining olive oil into a wide metal baking pan, coating the base evenly.
8
Pour the batter into the pan, gently stirring so the surface oil marbles slightly.
9
Bake for twenty to twenty-five minutes until the top is golden and the edges blister.
10
Scatter over the fresh rosemary during the final five minutes of baking if using.
11
Dust the hot surface generously with coarse black pepper, slice into wedges, and serve immediately.

Chef's tips

Resting the batter is essential to hydrate the chickpea flour and eliminate any raw flavour. Use a wide, shallow pan so the batter layer is only half a centimetre thick.

Ingredient substitutions

extra virgin olive oil → standard olive oil, though it yields a milder flavour
fresh rosemary → a light sprinkle of dried oregano

Storage

Keep leftover slices in an airtight container in the fridge for up to two days.

Reheating

Reheat in a hot dry frying pan or under a hot grill until the crust is crisp.

Common mistakes to avoid

•Using a small pan which makes the flatbread too thick and gummy rather than crisp.
•Baking at low heat, which stops the characteristic golden crust from developing.
•Skipping the batter resting time, leaving an unpleasantly chalky aftertaste.

Serving suggestions

Serve piping hot straight from the oven with an extra grind of black pepper.Stuff warm slices inside a crusty roll or soft focaccia for the classic Livornese cinque e cinque.Pair with pickled aubergines, artichokes, or a crisp bitter leaf salad.