Socca

• 1 cup chickpea flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper (to taste)
• 1 cup warm water
• 4 -6 tablespoons olive oil
• 1/2 large onion, thinly sliced (optional)
• 1 tablespoon fresh rosemary leaf (optional)

1. Place 12" skillet or pizza pan in oven; preheat oven to 450u0b0F.
2. Sift chickpea flour into large bowl. Stir in salt and pepper, then whisk in water until there are no lumps. Add 2 tbsp olive oil. Cover and let stand at least 30 minutes (or up to 12 hours). Batter should be about as thick as heavy cream.
3. If using onion and/or rosemary, stir them into the batter. Pull preheated pan out of oven and add 2 tbsp olive oil; swirl to coat pan. Pour in batter and bake 12-15 minutes, until firm and edges are set. If top looks dry, brush with 1-2 tbsp more olive oil; place pan under broiler until top is spotty brown. Cut into wedges and serve hot.

chickpea flour, salt, freshly ground black pepper, water, olive oil, onion, rosemary leaf

Taken from www.food.com/recipe/socca-439802 (may not work)