Rosemary and Shallot Socca

I'm obsessed with this EASY, gluten free, protein packed pancake/flatbread thing. You will be too. Trust. This is new to me so I'm feeling pretty enthusiastic about it. I plan to play around with different herb combinations. I can see this being a pizza crust alternative. I haven't tried it yet but I want to. It is a a delicacy/fast food from South Eastern France and it's just so simple to throw together and so delicious. Crispy edges, creamy on the inside. I made a fun breakfast out of it which I posted under my breakfast section. I first made it to have on the side of lemony and garlicky chickpeas cooked with mushrooms tomatoes, onions and spinach. MMMM But as I type this I've only had this in my life for 3 days so really I can't wait to try it all the ways. Certainly as an appetizer with some bubbly white would be wicked. Maybe Caramelized onion socca? Yum. Love Love Love Love.

• 1 cup chickpea flour
• 1 cup water
  
• 2 Tbsp olive oil
  
• Couple pinches of salt
  
• 1 tbsp minced rosemary + more for garnish
  
• 1 shallot, thinly sliced

Mix it all together let it hangout for a bit. 30 minutes or so.

Preheat your seasoned cast iron pan (I used 12 inch) in a 425° F oven while batter rests. Take the pan out swirl around a couple more tablespoons of olive oil. Pour your batter into the pan get it evenly distributed and then into the oven for 15 minutes. Broil for 2 or 3 minutes at the end. Then it is done and you can eat it and life is good.