La Cecina- Chickpea Bread Recipe

La Cecina- Chickpea Bread Recipe

I first saw this wonderful bread on Dolce Vita, David Rocco’s cooking show.  It is naturally gluten and dairy free and so easy to make.  I really like this bread with a salad, a meal, or as a meal on it’s own when I’m traveling.

If you are looking for something that is also budget friendly, well this is the deal.  A bag of chickpea flour is a little over a pound and costs around $3-4.  It’s a great deal and can be the centerpiece of your meal.  My oldest who is a vegetarian, likes to toast this bread and top it with Buffalo Wing sauce.  He’s very creative that way.

David says that La Cecina is very common in Italy.  I hope to go there sometime just to see if that is really true.  I followed David’s recipe the first few times I made this bread, but you know me.  I like to experiment and change up seasonings so this recipe is a little different, but not much.  I asked David on Facebook if he ever made this with rosemary or garlic.  He said no but it sounded good.  So I gave it a try.  I hope you will too.

La Cecina

Servings: 16

Prep Time: 5 minute active, 60 minutes inactive

Cooking Time:  35 minutes

Ingredients:

1 pound chickpea flour

6 cups of cold filtered water

5 TB Extra Virgin Olive Oil

1 TB Celtic Sea Salt

2 tsp minced toasted onion

1 tsp minced toasted garlic

Freshly ground black pepper

Directions:

Mix together everything in a large bowl except only mix in 2 TB of the oil.  Make sure you get rid of all lumps in the mixture.

Let this rest for 1 hour.

Put the remaining olive oil into your 14 inch pizza pan.  Pour the batter into the pan slowly so it floats in the oil.

Put into a 450 degree oven and bake until golden brown, 30-40 minutes.  I slice it up like a pizza but you can cut it any way you like.

I usually will eat this warm right out of the oven but it does taste good cold.

This was shared on Slightly Indulgent Tuesdays.

23 Responses to La Cecina- Chickpea Bread Recipe

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