Socca Bread

Directions

1. Mix rosemary, kosher salt and fresh ground pepper in a small container and set aside.
2. Combine chickpea flour, 1/2 cup of olive oil and water in a mixing bowl and whisk until large lumps of flour are incorporated and mixture thickens slightly. Do not over mix.
3. Heat a large non-stick pan over medium heat, once pan is hot add 1 tsp of olive oil and swirl it around to coat the pan. Pour enough batter to coat the bottom of the pan. Loosely cover with a lid and allow to cook until it's firm enough to turn over. Sprinkle some of the rosemary/pepper/kosher salt mixture on the browned side and continue to cook until done, about 3 or 4 minutes. Repeat with the remaining batter.
4. Cut into wedges and serve.