Socca (also called farinata, torta di ceci, cecina, fainá, kalinti or karantita) is a delicious traditional chickpea flour flatbread from the South of France, also popular in Italy, North African and South America.
Add the Chickpea Flour to a bowl and gradually add the water, slowly mixing the ingredients as you go. Keep mixing until you have a smooth batter.
Add the Cumin, Garlic Powder and Za'atar and mix well, then place in the fridge to rest for at least 30 minutes.
Light the OONI (or oven) and remove your batter from the fridge. When the OONI has warmed up place your skillet in the oven to warm up.
Once the skillet has heated up, pour the Olive Oil into the skillet and pop it back in the oven for a couple of minutes to heat the oil up.
Next, add the pancake mixture to the skillet and sprinkle the Rosemary over the top.
Place back into the oven and cook for 5 minutes. I would rotate the pan after a couple of minutes to try to get an even cook. Most recipes I read did call for a 10 minute cook, so you may need to do this a little longer.
Remove from the oven and serve either plain or with some of your favourite dips and toppings.
This was the first time I cooked Socca. I went fairly light on the added spices but next time think I would be a bit more generous with the Cumin and Za'atar.