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Cecina toscana

Thin focaccia to eat "hot hot"

"Cecina toscana", also known as "hot hot" is a tasty, thin flatbread made from chickpeas, is also ideal for those who follow a vegetarian or vegan diet. The cecina, a traditional dish of the area of Pisa and Livorno, brings a lot of energy without being excessively caloric and is recognizable because of the very thin thickness. According to the original procedure must be baked in a wood oven but the result is still great even when using the oven.

Here the ingredients and prepare in detail.

Necessary ingredients for 4 people:

  • 200 gr chickpea flour
  • 500 ml water
  • 2 tablespoons of extra virgin olive oil (about 150 g)
  • 1 sprig of Rosemary
  • 1 teaspoon salt
  • black pepper powder


The preparation is quick and easy. Firstly, you need to be equipped with 3 instruments: a baking pan or a round text 39 cm in diameter (traditionally uses a tinned copper Pan), a whisk and a bowl.

  • In a large bowl mix the 200 gr chickpea flour with 500 ml of water, add salt and oil and mix together carefully to obtain a homogeneous mixture
  • The batter should be allowed to stand for approximately three hours
  • Preheat oven to 220°
  • Take the text, grease it with olive oil and pour the liquid mixture
  • Bake for 20 minutes or so
  • The Cecina Tuscany is ready when the surface appears an attractive golden crust

At this point you just have to impiattarla, sprinkle with lots of black pepper and taste it hot-hot!