Chickpea flatbread

Ingredients for 8 servings:

• 400 g chickpea flour
• Sea salt
• 6 tbsp olive oil
• 2 sprigs rosemary
• 2 sprigs of thyme
• 1 tsp fennel seeds (or anise seeds)
• Sea salt, coarse
• Pepper, coarsely ground black

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Socca, a southern French specialty

Mix the chickpea flour with a generous pinch of salt. Gradually whisk in 400 ml of cold water. Cover the dough and let it rest at room temperature for about 4 hours. Then preheat the oven to 230°C. Lightly grease the oven tray with oil. Wash the herbs and shake them dry. Remove the stems. Pour the chickpea batter into the tray. Drizzle with the remaining oil and sprinkle with the herbs and anise or fennel seeds. Bake the socca in a hot oven (center, fan oven 210°C) for about 15-20 minutes, until the batter is firm. Sprinkle with coarse salt and pepper, cut into pieces, and serve. Serve as an aperitif with pickled olives (in my recipes).