> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Farinata in Panino - URL: https://onesandwich.com/farinata-in-panino/ - Published: 2026-05-16T04:11:05.000Z - Updated: 2026-05-26T11:46:13.000Z - Description: Chickpea flour flatbread (farinata) in a roll; similar to Sicilian panelle but different texture. - Author: Andrew Lekashman - Tags: Italy, Flatbreads, Focaccia, #auto-imported **馃嚠馃嚬 Italy** 路 Family: [Focaccia](https://onesandwich.com/tag/la-focaccia/) 路 Region: Liguria 路 Heat: Baked 路 Bread: focaccia --- Ingredients focaccia 路 chickpea flour 路 olive oil 路 rosemary 路 black pepper The *farinata in panino* is bread folded around bread, and that is the whole of its character. *Farinata* is the Ligurian chickpea pancake, a batter of chickpea flour, water, and olive oil poured thin into a wide copper pan and baked in a fierce oven until the surface crackles and the inside stays custardy. Slid hot off the pan and folded into a split roll or a length of *focaccia*, it becomes the most unapologetic carbohydrate-on-carbohydrate sandwich in the Italian repertoire. There is no protein and no filling in the usual sense: the *farinata* itself is the filling, and the bread is a second starch wrapped around the first. The craft is the contrast of two textures that are nominally the same thing. A good *farinata* is not uniform: the edges go thin and almost crisp where they met the pan's heat, the centre stays soft and faintly liquid, and the chickpea flour gives it a savoury, mineral depth that wheat bread does not have. Folded into a roll while still hot, that soft, oily, just-set interior is what justifies the bread around it; the roll adds structure and a clean handle, and the olive oil already in the batter slicks the crumb so no further dressing is wanted. Pepper is the only thing that goes on it in the Genoese habit, sometimes a little more salt. The bread is plain and slightly chewy on purpose, because a strong loaf would compete with a filling whose entire appeal is its quiet, eggy chickpea softness. The variations are Ligurian and narrow, and the wider family keeps its own pages. There is the rosemary-and-onion *farinata*, the thicker Tuscan *cec矛na*, and the broader split *focaccia* tradition into which the same pancake is sometimes folded. Each is a different chickpea or oiled bread argued in its own town, and each deserves its own article rather than being crowded in here. --- ## More from this family Other [Focaccia](https://onesandwich.com/tag/la-focaccia/) sandwiches in Italy: - [Focaccia Barese Farcita](https://onesandwich.com/focaccia-barese-farcita/) - [Focaccia Barese](https://onesandwich.com/focaccia-barese/) - [Focaccia col Formaggio](https://onesandwich.com/focaccia-col-formaggio/) - [Focaccia con le Cipolle](https://onesandwich.com/focaccia-con-le-cipolle/) - [Focaccia con le Olive](https://onesandwich.com/focaccia-con-le-olive/) - [Focaccia di Noli](https://onesandwich.com/focaccia-di-noli/) - [Focaccia di Novara](https://onesandwich.com/focaccia-di-novara/) - [Focaccia di Recco con Formaggio](https://onesandwich.com/focaccia-di-recco-con-formaggio/) [See all Focaccia sandwiches 鈫抅(https://onesandwich.com/tag/la-focaccia/)