Farinata di Ceci

Ligurian Chickpea Focaccia

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

This delicious and traditional recipe is from the wonderful Liguria. It is a sort of thin pie or flat focaccia made with chickpea flour, water, extra virgin olive oil and salt. You can serve it as a gluten free alternative instead of bread or simply as a tasty starter.

I advise to use a non-stick baking tray or baking parchment as you will use less oil and the farinata will be lighter and less greasy.