Focaccia-style skillet chickpea flatbread is one of those recipes that you didn’t know you needed… until now! Focaccia is a flat leavened bread from Italy. Socca is a chickpea flatbread (unleavened bread) with origins in Italy and France. And this fun-to-make, focaccia-style skillet chickpea flatbread is from my very own kitchen!

I make socca often, but I was craving rosemary-garlic focaccia bread. So, I loosely married the concepts together to create this really simple, tasty, puffy flatbread. It comes together in just minutes, too! Don’t you love when culinary marriages work out so deliciously?

How to make it

To make focaccia-style skillet chickpea flatbread you’ll first whisk together chickpea flour, water, olive oil, fresh rosemary, lemon juice, baking soda, and fine sea salt to create a batter. While that stands for about 10 minutes, you’ll sauté garlic slices until they’re lightly caramelized garlic “chips”—and save for topping.

Next, you’ll spread the chickpea batter into the (6-inch) skillet, cook for about 3 minutes, and drizzle with a little more olive oil. (Note: You can use a larger skillet and just spread out to a 6-inch diameter round.) Then you’ll flip over, make lots of focaccia-like holes in it using a heat-proof chopstick (or similar-sized kitchen utensil), and cook about 1 1/2 minutes more. That’s it!

How to serve it

You’ll want to serve the hole-poked side up and sprinkle with the caramelized garlic, flaky sea salt, more fresh rosemary and, if you like, toasted sesame seeds.

Enjoy it sliced into wedges as an appetizer; serve it as an upgrade for standard bread rolls alongside soup or salad; try it whole topped with a steamy topping like sautéed greens or mushrooms or a fresh topping like Caesar or Mediterranean-style salad.

focaccia-style skillet chickpea flatbread

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• Author: Jackie Newgent
• Total Time: 18 minutes
• Yield: 1 1x
• Diet: Vegan

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Description

Focaccia-style skillet chickpea flatbread is one of those recipes that you didn’t know you needed… until now! Focaccia is a flat leavened bread from Italy. Socca is a chickpea flatbread (unleavened bread) with origins in Italy and France. And this fun-to-make, focaccia-style skillet chickpea flatbread is from my very own kitchen!

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Ingredients

Units USM Scale 1x2x3x

• 1/3 cup (47 grams) chickpea flour
• 1/4 cup water
• 1 tablespoon extra-virgin olive oil, divided
• 1 teaspoon roughly chopped fresh rosemary, divided
• 1/2 teaspoon lemon juice
• 1/4 teaspoon baking soda
• Pinch of fine sea salt
• 1 large garlic clove, extra-thinly sliced
• 1/8 teaspoon flaky or coarse sea salt
• 1/4 teaspoon sesame seeds, toasted (optional)

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Instructions

1. In a small bowl or liquid measuring cup, whisk together the flour, water, 1/2 teaspoon of the olive oil, 1/2 teaspoon of the rosemary, the lemon juice, baking soda, and fine sea salt. Let mixture stand for 10 minutes to allow ingredients to marry.
2. Meanwhile, heat 1 1/2 teaspoons of the olive oil in a 6-inch cast iron or other stick-resistant skillet over medium heat, add the garlic slices and cook until just turning golden brown (lightly caramelized), about 2 minutes. Transfer the garlic using tongs or a slotted spoon to a small bowl.
3. Over medium heat, in the garlic-infused oil that remains in the skillet, pour in the batter, and quickly spread it out to form a 6-inch diameter round. Cook until browned on the bottom, about 3 minutes, drizzling with the remaining 1 teaspoon olive oil just before flipping over. Flip over, immediately making several deep impressions (holes) with a heat-proof chopstick, and cook until browned and cooked through, about 1 1/2 minutes more.
4. Transfer the focaccia to a plate, sprinkle with caramelized garlic slices, flaky sea salt, remaining 1/2 teaspoon rosemary and, if using, the sesame seeds. Cut into quarters to serve.

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• Prep Time: 10
• Cook Time: 8
• Category: Breads
• Cuisine: Mediterranean, Middle Eastern

Nutrition

• Serving Size: 1 skillet (4 wedges)
• Calories: 310
• Sugar: 2g includes 0g added sugars
• Sodium: 700mg
• Fat: 16g
• Saturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 0mg

What other recipes can you make with chickpea flour?

Try my Mediterranean Plant-Based Herbed Chickpea Omelet (HERE), and Hyperbaked Earth Loaves (HERE), and Herbed Zucchini Fritters (HERE).