Tomato Rosemary Socca (Edit recipe)

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This has to be one of the easiest and most versatile recipes EVER. The tomatoes and rosemary are just a jumping point; customize your Socca however you'd like!

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

9

Serves: 2

Ingredients

1 cup Chickpea Flour
1 cup Water
3 Tbsp Extra Virgin Olive Oil
1.5 tsp Kosher Salt
2 Tbsp fresh Rosemary
.25 Yellow Onion, thinly sliced
2 cloves Garlic, thinly sliced
.25 cup Grape Tomatoes, halved
3 Tbsp Feta Cheese, crumbled

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!

Notes

This recipe requires a cast iron skillet, or very sturdy nonstick oven safe pan.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	422
Fat:	27 g
Carbohydrates:	31 g
Protein:	15 g
Cholesterol:	12 g
Sodium:	1143 mg
Fiber:	6 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.