Introduction
Cecina is a simple and genuine dish, typical of the Tuscan and Ligurian tradition. It is a thin focaccia made with chickpea flour, water, oil and salt, cooked in the oven to obtain a golden crust and a soft interior. Originally born as a poor food, today cecina is a delicacy loved by everyone, perfect to enjoy as a snack, appetizer or side dish.
Ingredients
For a standard baking tray:
250 g of chickpea flour
750 ml of water
50 ml of extra virgin olive oil
1 teaspoon of salt
Freshly ground black pepper (optional)
Instructions
Prepare the batter: Pour the chickpea flour into a large bowl and slowly add the water, stirring with a whisk to avoid lumps. Let the mixture rest for at least 4 hours (or overnight), covered with a clean cloth.
Add the other ingredients: Once the resting time is over, remove any foam on the surface, then add the salt and extra virgin olive oil, mixing gently.
Prepare the pan: Grease a low and wide pan with a drizzle of oil, then pour in the batter, distributing it evenly. The ideal thickness should be about 5 mm.
Cooking: Preheat the oven to 220°C. Place the pan in the oven and cook for 25-30 minutes, until the surface is golden and crispy. For an extra crust, pass the cecina under the grill for a couple of minutes.
Serving and storage tips
Serving: Cecina is best freshly baked, still warm and crispy. You can enjoy it on its own or enrich it with a pinch of black pepper and a sprinkling of rosemary.
Storing: If you have leftovers, store them in the refrigerator wrapped in cling film. To restore the crispiness, reheat them in the oven or on a non-stick pan.
Variations
