This gluten-free rosemary and olive oil-infused flatbread is delicious on it own or served with feta and olives.

This is my go-to flatbread when I’m entertaining or wanting to cut back a little on gluten. 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 (Farinata). One of my favorite things to serve at a cocktail party with some stuffed grape leaves, feta, and olives on a big, beautiful platter. 

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4 people


  • 1 cup chickpea flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup water
  • 1 onion, diced
  • 2 teaspoons rosemary
  • 2-3 tablespoons olive oil (this addition of olive oil is added in the pan, not batter)


  1. Heat oven to 450 degrees. 
  2. 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. 
  3. 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. This adds another level of complexity and, of course, a bit of fermentation.
  4. 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 lightly browned. Pour batter from bowl into cooked onions, stir in rosemary. 
  5. Bake for 10-15 minutes. Brush with a little extra olive oil if too dry. And then, if you want, turn on your broiler and cook for 1-2 minutes or until you see some yummy-looking brown spots appear. 
  6. 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 8×8 pan (think brownie pan) that has a nice coating of olive oil on the bottom. 
  7. Serve warm or at room temperature.

Annie Brown, of Boulder, Colorado, started blogging her favorite recipes at age 51. She’s the Director of Development at Rodale Institute, the global leader in regenerative organic agriculture research, farmer training and education. 

See medical disclaimer below. ↓


  1. May I suggest that you remove point 1 and add it in after point 3 in this recipe. There’s no point in putting the oven on if you have to then leave the batter for 12 – 24 hours! 🙂


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