Easy Baked Rosemary Garlic Chickpea Bread Like Socca Focaccia 🍞🌿🧄
Ingredients:
1.5 cups / 180g Chickpea Flour (Besan)
1.5 cups / 360ml Lukewarm Water
3 tbsp Olive Oil (plus more for drizzling and pan)
1 tsp Salt
0.5 tsp Black Pepper
2 cloves Garlic, minced
1 tbsp Fresh Rosemary, finely chopped (or 1 tsp dried)
Directions:
1. In a medium bowl, whisk together the chickpea flour, salt, and pepper.
2. Gradually whisk in the lukewarm water until the batter is completely smooth and free of lumps.
3. Stir in 2 tablespoons of the olive oil, the minced garlic, and the chopped fresh rosemary (or dried).
4. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the flour to hydrate fully.
5. Preheat your oven to 425°F (220°C). Pour the remaining 1 tablespoon of olive oil (plus a little extra if needed) into a 9 or 10-inch oven-safe skillet (cast iron works great) or a round cake pan. Swirl to coat the bottom and sides.
6. Place the oiled skillet or pan into the preheating oven for 5-10 minutes until the oil is hot (it should shimmer slightly).
7. Carefully remove the hot pan from the oven. Give the chickpea batter a good stir, then pour it into the hot pan. Optional: sprinkle a little extra rosemary on top.
8. Return the pan to the oven and bake for 20-30 minutes, or until the bread is set, golden brown around the edges, and slightly puffed. A toothpick inserted into the center should come out clean.
9. Let the chickpea bread cool in the pan for a few minutes before sliding it out onto a cutting board.
10. Drizzle with a little extra olive oil if desired. Cut into wedges or squares and serve warm.
Recipe Information:
Preparation Time: 10 min (+ 30 min resting) | Cooking Time: 25 min | Total Time: 1 hr 5 min | Calories per Serving: approx 180-220 per wedge (if cut into 6) | Number of Servings: 6-8 wedges/squares
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