Can I skip the batter rest?
No. Chickpea flour needs at least 4 hours — overnight is better — to fully hydrate. Baking an under-rested batter gives you a dry, grainy crumb instead of a custardy interior.
Italian · snack
Farinata di Ceci — Custardy Inside, Charred at the Edges
#italian#ligurian#chickpea#flatbread#vegan
35m
Total time
4
Servings
460
kcal
easy
Difficulty
Jul 6, 2026
INGREDIENTS.
4
Pantry
- 300 g chickpea flour
- 900 ml cold water
- 90 ml extra virgin olive oil
Spice
- 7 g fine sea salt
- to taste black pepper
Produce
- 3 sprigs fresh rosemary
THE METHOD.
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FAQ · Things people ask
About this recipe.
Can I use a regular baking sheet instead of cast iron?
A dark, heavy baking sheet works in a pinch, but cast iron or carbon steel retains heat better and gives a crisper bottom. Avoid glass or ceramic — they heat too slowly.
Do I need a wood-fired oven?
Traditional Genoese shops use them, but a domestic oven at maximum heat (250°C / 480°F) with the pan preheated inside delivers excellent results.
Can I make the batter ahead?
Yes — it keeps refrigerated for up to 24 hours. Bring it to room temperature before baking and re-skim any foam that reformed on the surface.
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