This super-fast, super-easy rosemary socca bread is a snack that’s gluten-free, dairy-free and egg-free.
Change up the toppings to make it your own!
Serves: 8
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients
- 3 tablespoons ghee or coconut oil
- 1/2 teaspoon sea salt or garlic salt
- 1 cup chickpea or chickpea-fava bean flour
- 1 cup filtered water
- 1 teaspoon fresh rosemary (minced)
- 1 large onion (diced)
Directions
Mix flour, salt and rosemary into a medium bowl. Slowly add water, whisking to remove lumps. Stir in 2 Tbsp. ghee or oil. Cover and set aside for an hour.
Preheat oven to 475F. Heat remaining oil in large cast-iron skillet, swirling the pan to coat until oil is shimmering. Place onions in pan, then pour batter in. Place pan in oven and cook until batter is lightly browned on top, 12-18 minutes. Remove from oven, slice and serve.
See Also
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