This is my go-to flatbread when I'm entertaining or wanting to cut back a little on gluten. It's super simple and most everyone loves it. Oftentimes I make it without the rosemary because either I simply forget (thank you, menopause) or our rosemary plant is dead (more often the case). Either way, it's delicious. This is a common appetizer served in the south of France (Socca), as well as in northern Italy (Faranita).
2-3Tablespoons olive oilThis addition of olive oil is added in the pan, not batter
Heat oven to 350 degrees.
In a medium sized bowl, add chickpea flour and salt. With a whisk ready, slowly add water and olive oil and stir constantly to avoid lumps.
Cover with a plate or plastic wrap and let sit for as long as up to 12-24 hours. The batter should be relatively thick. You don't have to do this step, but I think it makes it better.
In a cast-iron skillet (10 or 12 inch) or other stove and oven proof pan, add remaining olive oil. When warm, add chopped onions and cook until golden brown. Pour batter from bowl into cooked onions, stir in rosemary.
Bake for 15-25 minutes. Brush with a little extra olive oil if too dry. And then, if you want, turn on your broiler for a minute or so.
PAN ALTERNATIVE: if you don't have a cast-iron or a stove/oven-proof pan, you can simply pour the cooked onions and batter into an 8x8 (think brownie pan) pan that has a nice coating of olive on the bottom.
Serve warm or at room temperature. Drizzle a little extra olive oil on top and sprinkle with smoked paprika to serve.