750 gr of tap water
250 gr of chickpea flour
1 table spoon of extra virgin olive oil
1 tea spoon of salt
2 twigs of rosemary
Remove the leaves of rosemary from their twig and finely mince them with a mezzaluna. In a bowl put the chickpea flour and gradually add the water, mixing well and breaking any lump. Add the salt, the minced rosemary and the olive oil. Stir well and leave it to rest. After two hours stir again and leave it to rest. Pre-heat a wood burning oven or an electric oven. After another hour stir very well and pour the mixture on a thick cupper tin of 50 cm of diameter. Bake for 10 minutes at a temperature of 220 ° C. When the sides of the pie start getting well brown take it out of the oven. Serve with some salt and pepper on top.
At our cooking school we will teach you how to make the best cecina ever !