Cecina Recipe: Tuscan Chickpea Flatbread with Baked Cherry Tomatoes | Mama Florence Cooking School

What Is Cecina?

Cecina is a traditional Tuscan chickpea flatbread made from chickpea flour, water, salt, and extra virgin olive oil. Thin, savory, and naturally gluten-free, it develops crisp edges in a very hot oven while staying softer through the center.

Depending on where you are in Italy, you may encounter closely related chickpea flatbreads under names such as farinata, especially in Liguria, or torta di ceci in parts of Tuscany. Cecina is particularly associated with the Tuscan coast, where chickpea flour has long been turned into simple, filling dishes with very few ingredients.

At Mama Florence Cooking School, we finish this version with baked cherry tomatoes, garlic, and fresh herbs for a brighter, more complete plate.

How to Make Tuscan Cecina

Cecina Ingredients

• 200 gr chickpea flour • 400 gr water • 4 gr salt • 1 rosemary branch, finely minced • 10 tbls extra virgin olive oil • pepper, to taste

Mama’s Secret: Give the batter the full hour to rest. Chickpea flour needs time to absorb the water properly, which helps create a smoother batter and a better final texture.

1. Prepare the Cecina Batter

• Pour the water into a bowl, add the chickpea flour, and mix quickly.
• Add the finely minced rosemary, then leave the batter at room temperature for 1 hour so the chickpea flour can fully absorb the water.
• After resting, whisk the batter vigorously until smooth.

2. Prepare the Pan

• Preheat the oven to 250°C.
• Place a baking pan in the hot oven with 5 tablespoons of extra virgin olive oil and allow it to heat for a couple of minutes.
• Meanwhile, season the Cecina batter with salt, pepper, and the remaining olive oil.

3. Bake the Cecina

• Carefully remove the hot pan from the oven and pour in the batter.
• Drizzle the remaining olive oil over the surface and bake at 250°C for 20–25 minutes, or until the Cecina is cooked through with crisp, golden edges.

How to Make Baked Cherry Tomatoes

Baked Tomato Ingredients

• 20 cherry tomatoes (preferably a variety that is not too tart) • 2 garlic cloves • a sprig of fresh oregano, marjoram, or basil • 20 cl extra virgin olive oil • salt & pepper, to taste

1. Prepare the Cherry Tomatoes

• Cut the cherry tomatoes in half and place them cut-side up on a baking tray. Season lightly with salt.
• Finely chop the fresh herbs and garlic, then mix them with the olive oil and black pepper.
• Spoon about a teaspoon of the herb mixture over each tomato half.
• Bake at 200°C for approximately 30 minutes, until the tomatoes have softened and their flavor has concentrated.

How to Serve Cecina with Baked Tomatoes

1. Let the Cecina rest for approximately 10 minutes after baking.
2. Cut it into squares or slices and top each portion with a baked cherry tomato.
3. Serve warm, while the Cecina still has its crisp edges and the tomatoes are soft and fragrant.

The Perfect Bite

The first thing you notice is the contrast: a crisp edge giving way to the softer center of the chickpea flatbread. Rosemary and black pepper bring warmth to the Cecina, while the baked tomato adds sweetness and a little acidity. Garlic, herbs, and extra virgin olive oil tie everything together without making the dish feel heavy. It is simple Tuscan cooking at its best - a short list of ingredients, treated well.

Cecina vs Farinata: Are They the Same Thing?

Cecina and farinata belong to the same family of Italian chickpea flour flatbreads. Farinata is most strongly associated with Liguria, while Cecina and torta di ceci are names commonly used in Tuscany. The ingredients and technique are closely related, although thickness, seasoning, pan size, and local tradition can vary.

Is Cecina Gluten-Free?

Traditional Cecina is made from chickpea flour rather than wheat flour, so the recipe itself contains no gluten ingredients. For anyone with celiac disease or a serious gluten sensitivity, the usual kitchen cross-contamination considerations still apply.

More Tuscan Recipes to Make

If Cecina has you in the mood for more simple Tuscan cooking, explore our Pici all’Aglione, Tortelli di Patate, or our guide to traditional Tuscan dishes.

Learn Tuscan Cooking with Mama Florence

Want to explore the ingredients and techniques behind Tuscan food with a chef beside you?

Join us at Mama Florence Cooking School for our Traditional Tuscan Cooking Class, where simple regional ingredients become the starting point for understanding how Tuscany cooks, eats, and shares food.

 

Cecina FAQ

Q: What is Cecina? A: Cecina is a traditional Tuscan chickpea flour flatbread made with chickpea flour, water, salt, extra virgin olive oil, and often herbs such as rosemary.

Q: Is Cecina the same as farinata? A: Cecina and farinata are closely related Italian chickpea flour flatbreads. Farinata is strongly associated with Liguria, while Cecina and torta di ceci are names commonly used in Tuscany.

Q: Is Cecina gluten-free? A: Traditional Cecina contains no wheat flour and is made from chickpea flour, water, salt, and olive oil. Cross-contamination should still be considered for anyone with celiac disease.

Q: How long should Cecina batter rest? A: This Mama Florence recipe rests the chickpea flour batter for 1 hour before baking.

Q: What temperature do you bake Cecina at? A: This recipe bakes Cecina at 250°C for approximately 20–25 minutes.

Q: What can I serve with Cecina? A: Cecina can be served simply on its own or paired with vegetables. In this recipe, we serve it with cherry tomatoes baked with garlic, fresh herbs, and extra virgin olive oil.

 

Disclaimer

Please note that our chefs may adapt recipes according to seasonal ingredient availability and participants’ dietary or allergy requirements. As a result, the ingredients, preparation, or presentation shown in this recipe may vary from what you prepared during your Mama Florence class. In some cases, elements of a dish may also appear as separate recipes. Please reach out to our team if any confusion arises. Thank you - the Mama Florence Family

Reviews

4.8 13 reviews

1. Well written, and refreshingly free of stories before the actual method.

   Jessica A.

   Toronto, Canada · May 2026

2. I bought the vegetables at a proper market for once instead of the supermarket and the difference was obvious. The recipe is basically an argument for good produce.

   Megan T.

   Nashville, USA · February 2026

3. My partner said it tasted like the trip, which was the whole intention.

   James W.

   Manchester, UK · February 2026

4. Would recommend to anybody starting out. It is not a showpiece, it is something you will actually cook again on a normal evening. I have made it four times in a month and I have stopped needing the page open. That felt like a bigger achievement than the first attempt did.

   Robert H.

   Seattle, USA · October 2025

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