Rosemary Socca


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

While staying on the Côte d’Azur in Antibes, France, we were steps from the farmers’ market and shopped there daily. On certain days a portable oven was there, and they made fresh savory chickpea pancakes on the spot. This healthy, gluten-free street food is typical to the region and was served simply with black pepper on top. I added rosemary to mine because I saw so much of it growing around this seaside village. In Italy they have an almost identical dish called farinata, which we saw on the nearby Ligurian coast.


  • 1 c (90 g) chickpea flour
  • 1 c (240 ml) warm water
  • 2 T olive oil
  • 1 t chopped fresh rosemary
  • pinch of salt


Mix & let sit 30 min


Preheat the oven to 450°F (230°C) with a small (11-in/28-cm) cast-iron skillet inside. When the batter is ready, carefully add 2 T olive oil to coat the hot skillet then pour the batter in. Bake for 10-12 min or until fully set. Cut into wedges & serve warm, sprinkled with black pepper. It’s best eaten with a topping or dip such as pesto, jam, or creamy cheese (for ideas). It also makes a great crust for a gluten-free pizza.