Chickpea Flatbread From Provence Recipe

I absolutely adore this recipe because it’s incredibly simple yet satisfies my gourmet cravings with its savory, crispy goodness. The combination of chickpea flour and rosemary creates a perfectly rustic and delicious flatbread that’s both healthy and Instagram-worthy!

I adore cooking uncomplicated yet scrumptious dishes, and my Chickpea Flatbread from Provence is all that and then some. My version is made with chickpea flour, making it gluten-free, and, dare I say, healthier than its wheat counterpart.

There’s something really wonderful about how the extra-virgin olive oil adds richness, and the fresh rosemary gives this flatbread its delightful perfume, all while one-bowl cooking makes it a cinch to throw together.

Ingredients

Chickpea Flour:
Rich in protein and fiber, free from gluten in a natural state.

Extra-Virgin Olive Oil:
Abundant in heart-healthy monounsaturated fats.

Fresh Rosemary (optional):
Herb that imparts flavor and is rich in antioxidants.

Ingredient Quantities

• 1 cup chickpea flour
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary (optional)

Instructions

1. Set your oven to 450°F (230°C) and put an iron skillet or pizza stone inside to heat.

2. In a large mixing bowl, combine the following ingredients: chickpea flour, water, and 1 tablespoon of olive oil.

3. Mix until smooth and lump-free, then let it rest for at least 30 minutes. This allows the flour to fully hydrate.

4. Incorporate well. Stir in the following: salt, black pepper, and chopped rosemary (if using) to the batter.

5. After the resting period is finished, cautiously take the hot skillet or pizza stone out of the oven.

6. Add the last tablespoon of olive oil to the skillet or stone, swirling to coat the surface evenly.

7. Spread the chickpea batter evenly in the skillet.

8. Put the skillet back into the oven and bake for 10-15 minutes, until the edges are crisp and the top is golden brown.

9. Set the broiler to work and place the dish under it for 2-3 minutes more to crisp the top some more, taking care and watching it closely so that it doesn’t burn.

10. Take it out of the oven, allow it to cool for a short time, then slice it and serve it in wedge or pie form.

Equipment Needed

1. Oven
2. Iron skillet or pizza stone
3. Large mixing bowl
4. Measuring cups
5. Measuring spoons
6. Whisk or spoon for mixing
7. Oven mitts or heat-resistant gloves
8. Broiler (part of the oven)
9. Cutting board
10. Knife

FAQ

• What is chickpea flatbread from Provence?A savory flatbread made with chickpea flour and popular in the Provence region of France and Liguria, Italy, chickpea flatbread from Provence—also known as socca or farinata—makes for a democratic dish resembling Italian polenta, with a flavor that truly shines when complemented with good oil, sea salt, and the fresh herbs and spices of the region.
• Do I need to rest the batter? Yes, it is best to let the batter rest for at least 30 minutes to allow the flour to absorb the water and for optimum texture.
• Can I make it without rosemary?Certainly, rosemary is an optional ingredient. You can leave it out or swap it for other herbs, such as thyme or oregano.
• How should I cook the flatbread?Heat the oven to its maximum temperature, typically between 450°F (230°C) and higher. For best results, use a cast iron skillet or a pizza stone.
• What is the texture of this flatbread?With a crispy outside and a soft, almost chewy inside, chickpea flatbread has an entirely distinctive nature. It has an attractive quality of its own, thanks to the olive oil and chickpea flour that make it.
• Is there a substitute for chickpea flour?Chickpea flour is distinct and crucial for the genuine flavor. You can substitute all-purpose gluten-free flour blends; just be aware that taste and texture will be different.
• How should I serve chickpea flatbread?Serve it hot or at room temperature with a drizzle of olive oil and a sprinkling of salt or. as you prefer, with a selection of dips and spreads.

Substitutions and Variations

Chickpea flour: If you don’t have it, use lentil flour or fava bean flour, which will yield a product with a slightly different flavor.
Replace extra-virgin olive oil with avocado oil or canola oil for a similar texture and a different taste.
Use sea salt or Himalayan pink salt for a subtle flavor variation.
Ground black pepper: Substitute with white pepper for a milder flavor profile.
Fresh rosemary may be substituted with thyme or oregano; use either fresh or dried, and you will have a different herbal note.

Pro Tips

1. Resting the Batter For an even better texture, let the batter rest longer, up to 2 hours, if you have the time. This allows the chickpea flour to fully hydrate and improves the consistency of the final product.

2. Enhance Flavor with Aromatics Consider adding minced garlic or shallots into the batter along with the rosemary to enhance the flavor profile.

3. Achieve Even Cooking Before adding the batter, ensure the skillet or pizza stone is evenly pre-heated. This helps in achieving an evenly cooked and crispy socca.

4. Experiment with Herbs If rosemary isn’t available or to taste something different, try other herbs such as thyme or oregano for a unique twist.

5. Serving Suggestion Serve the socca with a simple side of herbed yogurt or a tangy dipping sauce to complement its flavors. Alternatively, use it as a base for toppings similar to how you would enjoy flatbread.