This is a Ligurian speciality, a very thin focaccia like crisp bread, made from chick pea flour.
As the legend goes, the ‘farinata di ceci’ was created through an accident that happened at sea in the 13 century on the Ligurian coast.
As the Genovese ships were sailing back from a battle, they were surprised by a huge storm. Some barrels of chick pea flour and olive oil, spilled in the hull of the ship, mixing with some of salty seawater. The mariners took this ‘paste’ and spread it out in the sun to let it dry. They were amazed at the deliciousness of this dried ‘ paste’. Once on land they perfected the recipe.

I love the simpleness of this dish!!

• this recipe will make about 3 ‘farinate’ in a 35 cm pan
• 900 ml water
• 300 gr chick pea flour
• 50 ml ( 1/4 cup) very good virgin olive oil
• salt

• add the water to the chick pea flour and mix very well
• let it rest for about 4-5 hours or even over night

• stir the mixture from time to time
• if any scum forms, remove it with a blotted spoon

• pre heat the oven to 220˚
• add the olive oil and salt to the chick pea mixture
• I like to add chopped fresh rosemary, but that is optional
• mix well

• oil an ovenproof dish or non stick metal plate very well
• pour a thin layer of the ‘farinata’ mix
• bake in the oven for 15 minutes, or until golden

• the ‘farinata’ is super thin
• I like to serve it with ‘aperitivi’ or it can be part of an antipasto

Hurray to the storm and the ingeniousness of the Genovesi!!!