Tomato Rosemary Socca

Tomato Rosemary Socca

Ingredients:

• 1 cup Bob’s Red Mill Chickpea Flour

• 1 cup water

• 3 Tbsp extra virgin olive oil

• 1 ½ tsp kosher salt

• 2 Tbsp fresh rosemary

• ¼ yellow onion, thinly sliced

• 2 garlic cloves, thinly sliced

• ¼ cup grape tomatoes, halved

• 3 Tbsp crumbled feta cheese

Preheat the oven to 450F with the cast iron skillet inside.

In a bowl, combine the Bob’s Red Mill Chickpea Flour, water, two tablespoons of the extra virgin olive oil, and a teaspoon of the kosher salt. After whisking together, fold in one and a half tablespoons of the fresh rosemary (chopped or whole). 

Using extreme caution, pull the preheated cast iron out of the oven and pour the remaining extra virgin olive oil to thoroughly coat the bottom of the skillet. Carefully pour the chickpea batter into the skillet. The batter will immediately begin to sizzle and may splatter, so be sure to pour the batter away from you. Top with thinly sliced onion, sliced garlic, halved grape tomatoes, and the remaining rosemary and kosher salt. Bake at 450F for 15 minutes. 

Carefully remove the Socca from the oven and top with the crumbled feta cheese. You may serve inside the skillet, or after a few minutes of cooling use a spatula to carefully remove from the skillet. Enjoy!