Tuscan Cecina with Oven-Roasted Cherry Tomatoes and Aromatic Herbs

Begin by preheating your oven to 250°C (480°F). In a large bowl, pour in the entire quantity of water, then gradually whisk in the chickpea flour until smooth. Add a whole sprig of fresh rosemary to infuse the batter with a subtle herbal aroma. Allow the mixture to rest at room temperature for an hour, enabling the flour to fully absorb the water. After resting, remove the rosemary and vigorously whisk the batter to eliminate any lumps.
Meanwhile, place a baking pan in the oven with a tablespoon of extra virgin olive oil. Let it heat for a few minutes to ensure a crisp base. Season the batter with salt, a generous drizzle of olive oil, and a dash of pepper, stirring to combine. Carefully remove the hot pan from the oven, pour in the batter, and return it to bake for 20–25 minutes at 250°C, until golden and slightly blistered.

Halve the cherry tomatoes and arrange them cut-side up on a baking tray. Sprinkle each with a pinch of salt. Finely chop a selection of fresh aromatic herbs—such as thyme, oregano, and parsley—and mix them with olive oil in a small bowl. Drizzle a teaspoon of this herb oil over each tomato half. Add a touch of freshly ground black pepper for extra flavor. Peel a clove of garlic, slice it thinly, and place a slice atop each tomato.
Roast the tomatoes in the preheated oven at 200°C (392°F) for about 20 minutes, until softened and slightly caramelized.

Once the cecina is baked, allow it to cool briefly—about 10 minutes—before slicing it into squares or wedges. Top each piece with a roasted cherry tomato, then return the assembled pieces to the oven for an additional 5–6 minutes at 180°C (356°F).
Serve your cecina hot, garnished with extra fresh herbs if desired, and enjoy this rustic Tuscan treat as an appetizer, snack, or part of a vibrant antipasto spread.