Cecina with Rosemary

The traditional chickpea flatbread.

Cecina is a savory specialty from Tuscan tradition, particularly from the coastal areas: a thin flatbread made only with chickpea flour, water, extra virgin olive oil and salt. Born as a humble street food, it was baked in large pans in wood-fired ovens and served piping hot, often tucked inside bread. The addition of fresh rosemary enhances the aroma of the batter and turns this simple recipe into a perfect appetizer or street food to share.

Ingredients

• Chickpea flour: 200 g
• Water at room temperature: 600 ml
• Extra virgin olive oil
• Fine salt: 8 g (about 1 ½ teaspoons)
• Freshly ground black pepper: to taste
• Fresh rosemary: 1–2 sprigs

Preparation

Prepare the batter
In a large bowl, place the chickpea flour and add the water gradually, whisking by hand to avoid lumps. When the batter is smooth and homogeneous, add the salt and 40 ml of extra virgin olive oil, continuing to whisk. Cover the bowl and leave to rest at room temperature.

Let the batter rest
Let the batter rest for about 2 hours. During resting, a light foam will form on the surface: remove it with a skimmer or spoon. Gently stir the batter before using it, so that flour and liquids are well combined.

Prepare the pan and oven
Preheat the oven to 230–250 °C in static mode (or light fan, if you prefer a crispier surface). Grease the pan well with the remaining 20 ml of extra virgin olive oil, making sure to cover the edges too. Pour the batter into the pan: the thickness should be thin, just a few millimeters.

Bake the cecina
Scatter a few rosemary needles and a grind of black pepper over the surface. Place in the lower-middle part of the oven and bake for about 20–25 minutes, until the cecina is golden, with slightly darker edges and a few bubbles on the surface. If necessary, in the last few minutes you can move it higher to brown it better.

Serve
Remove the cecina from the oven and let it rest for 2–3 minutes. Cut it into wedges or squares and serve hot, with a drizzle of extra virgin olive oil and, if you like, another pinch of pepper.

Cecina with rosemary is proof of how a few ingredients can create a memorable dish: chickpea flour, water, oil and little else are enough to make a thin, fragrant and naturally gluten-free savory flatbread. Perfect as an appetizer, savory snack or street food to enjoy with your hands, it brings all the simplicity and authenticity of Tuscan tradition to the table.