Socca

• 1 cup chickpea/garbanzo bean flour (Bob’s Red Mill is great)
• 1 cup of  room temperature water
• 2 tablespoons olive oil (plus more for pans)
• 3/4 teaspoon kosher salt
• 2 teaspoons chopped fresh rosemary (optional, of course)

Whisk everything together in a bowl. the batter with be very thin. Think crepes. You can let it sit on the counter for a couple of hours, or refrigerate it overnight. Place two 8-inch round cake pans in center rack of oven and preheat oven to 500°F. It is hot, so make sure your pans and oven are clean or you’ll get smoke (mine definitely smoked). Add a tablespoon of oil to each pan and swirl to coat the bottom of the pan. Return to the oven for a couple of minutes to heat up the oil.  Carefully remove the hot pans from the oven and pour half of the batter into each pan (I am terrible at judging half, so I poured it into a measuring cup first). Cook for 5 minutes, turn on broiler and broil for an additional 3-4 minutes, until the top is getting some nice burnt patches. Remove from oven and carefully flip out onto a cutting board. Have at it.

From: www.lottieanddoof.com