The cecina or farinata is a traditional street food from the Tuscan Riviera and the Liguria region. People use to eat a slice of cecina in an open focaccia bread named “schiacciata” for a snack or a quick dinner.
This dish is especially popular in Livorno (Tuscany region) where it is called “5 e 5”, because in the past 1 cecina and 1 focaccia costed only 5 lire each.
Ingredients for 8 servings ( oven trays 40 x40 cm sized)
500 gr chickpea flour (∼ 4 cups)
1 liter of water (∼ 4 cups)
extra virgin olive oil ( ∼ small cup)
1 tbsp salt
fresh rosemary and freshly ground black pepper to taste
Pour in a large bowl the flour and slowly add and mix the water with a wooden spoon. Add the salt and and continue whisking well to remove lumps until the mixture looks smooth and creamy.
Cover and let the batter rest for about 8 hours, overnight is perfect. If the mixture has produced the foam remove it and mix very well again. Pre – heat the oven to 200° C (400° F). To work the best way you need a large pan with low borders about 40 x 40cm sized (like pizza-pan).
We love the cecina thicker than the traditional one which should not be more than ¼ inch, ½ cm deep, so we baked all the batter in one spot. If you wish try the original one use two pans.
Pour the oil in the pizza-pan, enough to cover the bottom, add the mixture that should be floating on top. (see the picture below).
Add the rosemary and bake until crunchy and crispy on the outside but soft inside (∼ 30 min).
Sprinkle with coarse salt and pepper.
Tips: add finely chopped soft paste cheese like Pecorino or Colonnata lard to enjoy it!