FARINATA Italian Chickpea Bread

Farinata – Italian Chickpea Bread – is a thin savory pie, typical of Italian cuisine: a specialty based on water and chickpea flour, cooked in the oven, where a crust forms on the edges and a golden surface!

A poor recipe with ancient origins: it’s said that at the time of the maritime republics, during a storm barrels of chickpea flour and oil were spilled on some Genoese ships.

The sailors, to recover the ingredients, put the mixture to dry in the sun and this turned into a sort of pancake: the Farinata Italian chickepa Bread, also known as “Socca”.

Today this preparation is among the most popular Italian street foods and takes on different names depending on the Italian region in which it is prepared: “Cecìna” or “Torta di ceci” in Tuscany, “Farinata” in Liguria, “Fainè” in Sardinia.

A very easy recipe to prepare a tasty Farinata, soft inside and with a golden crust.

Like any traditional recipe there are different versions. This is the original Ligurian chickpea flour recipe.

A very simple preparation, once the dough is made in 2 minutes, just let rest and then cook at a very high temperature in the oven. Follow all the steps and you will feel how wonderful it is.

You can start from this basic recipe to make many variations: add sage, other aromatic herbs of your choice, or with vegetables.

A perfect recipe to serve as an appetizer or to cut into wedges to accompany salami, cheese, vegetables or main courses!

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time10 Minutes
  • Cooking time30 Minutes
  • Serving6
  • Cooking methodOven
  • CuisineItalian


11/2 cup chickpea flour (about 200 g)
21/2 cups water (about 600 ml)
6 tablespoons extra-virgin olive oil
1 teaspoon salt

442,80 Kcal
calories per serving
Info Close
  • Power 442,80 (Kcal)
  • Carbohydrates 23,13 (g) of which sugars 4,34 (g)
  • Proteins 8,96 (g)
  • Fat 36,27 (g) of which saturated 5,08 (g)of which unsaturated 1,79 (g)
  • Fibers 4,32 (g)
  • Sodium 417,98 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov


For a perfect success of the recipe, the Farinata mixture must rest for about 6 hours before being cooked in the oven. I usually prepare the mixture after lunch and then cook the Farinata at dinner time.


In a large bowl, pour the chickpea flour and then the cold water a little at a time, stirring with a hand whisk or a spoon to prevent lumps from forming.

When you have poured all the water and mixed to remove all the lumps, add the salt and mix again.

Cover the bowl with cling film and leave to rest for at least 4 hours, better if it rests for 6 hours.


After the time necessary for the dough to rest, take the baking tray (in Liguria they cook the Farinata in a copper tray called a copper “testo” and pour 6 tablespoons of extra virgin olive oil inside.

Add the chickpea flour and water mixture and mix with a spoon.

Bake in the oven at maximum temperature (between 230 and 250 degrees) for about 30 – 35 minutes, depending on the temperature of the oven.

The Farinata must turn golden and a crunchy crust must form. When cooked, remove from the oven and leave to rest for a few minutes before serving.

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CHICKPEAS FLOUR: Chickpeas flour is obtained from dried chickpeas and is naturally gluten-free. It is also a good source of protein.

You can find chickpea flour online or in most supermarkets.

SALT: use fine sea salt as it dissolves more easily in the batter.

WATER: the weight ratio between water and chickpea flour is about 3:1. For 2 cups of chickpea flour (about 200g) you will need 2 1/2 cups of water (600ml).

The water must be warm, in this way chickpea flour absorbs the liquid better.

EXTRA VIRGIN OLIVE OIL: it is a fundamental ingredient of this recipe. It is very important that it is of excellent quality. Choose olive oil with a sweet taste.

CONDIMENTS: Fresh rosemary or black pepper for a savory taste or yellow onion for caramelized sweetness. Both are optional. You can choose to serve Farinata plain or experiment with your favorite herbs and seasonings.


FARINATA is better freshly taken out of the oven, but it can be kept covered in the fridge for up to 2 days. We recommend that you warm it up before serving it again.

The mixture can be prepared in advance and stored for up to 24 hours.

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