Socca (Provencal chickpea flatbread)

Ingredients

Method

Mix flour, pepper and salt.  Add in water and whisk/blend until smooth (will be a very watery batter).

Add 1½ tablespoons olive oil and whisk again.  Leave for at least 20 minutes at room temp

Caramelise the onions thoroughly and then add the rosemary for an extra minute.  Leave in pan if ovenproof or move to 12 inch oven tray and spread the onion mix evenly over the base.

Leave to cool (recipe said immediately cook but that burned the base slightly)

Preheat oven to 225C

Pour the batter over the onions

Cook for 15 mins until edges are well browned and rest is firm and perhaps slightly coloured.  If desired sprinkle with olive oil and more pepper and grill to slightly char surface

Serve hot or cold as a snack (not enough for a lunch for 4)