serves 6

Also called socca, this flatbread is gluten-free and easy to make.

1 cup chickpea flour
1 tsp. kosher salt
3/4 tsp. freshly ground pepper
1 cup warm water
4 Tbsp. olive oil, divided use
1 Tbsp. minced fresh rosemary
Sea salt for finishing

In a bowl, whisk together chickpea flour, salt, and pepper; gradually whisk in water to create a smooth batter, then stir in 2 tablespoons olive oil. Let batter sit at room temperature for at least 2 hours. Before baking, whisk in rosemary. Preheat oven to 450°; 10 minutes before baking, place a 12-inch cast-iron skillet in oven to heat. Pour remaining 2 tablespoons olive oil in skillet and swirl to coat bottom and sides, then pour in batter. Bake 10–15 minutes, until edges are crispy and top is browned in spots all over. Use a spatula to gently loosen and lift flatbread out and transfer to a cutting board; brush with olive oil and sprinkle with sea salt before cutting into wedges.