Maddalena P. Chionne

Published on December 13 2025

Transport your kitchen to the streets of Genoa with Farinata, Italy’s beloved chickpea flatbread. Also known as cecina or socca, this simple dish is a golden, crispy masterpiece that is naturally vegan and gluten-free. 

While the ingredients are humble, the secret to a professional-grade farinata lies in the technique: a long rest, a scorching oven, and the traditional use of a copper pan. 

Why This Recipe Works

• Traditional Method: Using a tinned copper pan ensures the most even heat distribution for that signature "custardy" center and crackling edges.
• Enhanced Texture: A rest time of at least 2 hours (or overnight) allows the chickpea flour to fully hydrate, eliminating any "beany" taste and creating a smooth, creamy crumb.
• Simple & Wholesome: Just four main ingredients create a high-protein, plant-based snack or side dish. 

Ingredients

• 1 cup Chickpea Flour (also known as gram flour or farina di ceci)
• 1 ¼ cups Water
• 1 tsp Sea Salt
• 1 tbsp Extra Virgin Olive Oil (for the batter)
• 1 tbsp Extra Virgin Olive Oil (to grease the pan generously) 

Optional Toppings:

• Freshly ground black pepper
• Fresh rosemary sprigs 

This recipe yields enough batter for approximately three to four 9-inch  farinate or one large 14-inch farinata.

Directions

Step 1. Whisk the Batter

In a large bowl, whisk together the chickpea flour (possibly sifted), water, salt, and 1 tablespoon of olive oil. The consistency should be thin and smooth, similar to a crepe batter. 

Step 2. The Long Rest (Crucial Step)

Cover the bowl and let it sit at room temperature for at least 2 hours, though overnight is highly recommended for the best flavor and texture. If any foam rises to the top during the rest, skim it off with a spoon before baking. 

Step 3. Prepare the Pan

Preheat your oven to 450°F (232°C). For an authentic result, use a copper  farinata pan. Grease the pan very well with 1 tablespoon of extra virgin olive oil. For extra security against sticking, you may line the pan with parchment paper, though traditionalists prefer the oil-to-copper contact. 

Step 4. Bake at the Bottom

Pour the rested batter into the pan (approximately 3/4 of a cup for one 9" pan or the entire batter in one 14" pan). It should be thin, typically no more than ½ inch thick. Optional: drizzle some black pepper or rosemary on the top. Place the pan on the bottom rack of the oven. Baking at the bottom ensures the direct heat creates a perfectly crispy base. Bake for 13 minutes (or until the edges are golden and the top is set). For extra crispiness and color, you can place the farinata under the broiler for 1 minute at the very end, but watch it closely so it doesn't burn!

Step 5. Finish and Serve

Remove the pan from the oven. Let the farinata cool in the pan for 2 minutes. Loosen the edges with a spatula, slide it out onto a cutting board, slice it into wedges, and serve warm.

Tips for Success

• Traditionally, farinata is eaten with just a crack of fresh black pepper on top. It’s also excellent with fresh rosemary baked in, or served alongside roasted vegetables or a simple salad. 
• If you are serious about farinata, a dedicated copper pan (like those from Baldassare Agnelli) is a game-changer for achieving professional heat conductivity. 

Enjoy this simple, rustic, and authentic taste of Italian sunshine!

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