Description
Rosemary Socca bread is an easy flatbread that uses a few simple ingredients. No yeast, proof time, or kneading required. A delicious appetizer or side to a variety of meals.
Ingredients
- 1 cup chickpea flour
- 1 cup filtered water
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon fresh rosemary, chopped (see notes)
- 1 tablespoon avocado oil (or other high heat cooking oil)
Instructions
- Make the batter: To a medium sized mixing bow, add the chickpea flour, water, olive oil, salt, pepper, garlic powder, and rosemary (if using), whisk until smooth. Allow the batter to rest for at least 15 minutes, but the longer it rests, because the batter thickens.
- Preheat your oven: Preheat your oven to 450 degrees Fahrenheit.
- Heat the skillet: Place a 10 inch cast iron skillet (or other oven safe skillet) in the preheated oven for 5 minutes. Remove the skillet and pour the tablespoon of avocado oil in the pan, swirling to coat the pan.
- Add the socca batter: Pour the socca batter into the center of the pan and tilt the pan so that it spreads out to the edges of the pan, the oil will kind of get over the edges of the batter – this is good, it makes the edges extra crispy.
- Bake: Return the pan to the oven, reduce the temp to 425 degrees. Bake for 20 to 25 minutes, or until the center is set and the edges get browned and crispy.
- Finish: Allow the socca to rest for 5 minutes. Use a spatula to remove it from the pan, it should remove easily, and use a sharp chef’s knife to cut it into triangles.
- Serve: Garnish with extra rosemary, if desired, and serve immediately. The socca is still good room temp, but best when still warm from the oven.
Notes
Rosemary: I would recommend only using fresh rosemary here, and not dried. If you don’t have fresh rosemary, you can easily omit it altogether, it will be very delicious either way. The rosemary is a medium strong flavor, so if you are making this recipe to be served alongside some chili or other soup for dipping, when you don’t want to taste rosemary you might want to omit it. But for just regular eating, the rosemary adds a great flavor that I love.
Other herbs: You could easily play around with adding other fresh herbs. I would recommend trying thyme, sage, basil, parsley, or chives.
