in pursuit of more

living with just a little less

Olive Studded Chickpea Rosemary Flatbread

Hey everyone! Happy Friday to all! Here in Vancouver (and in all of Canada) we are gearing up for a hot long weekend after a week or two of gloomy rain. It’s pretty awesome to have some great weather to look forward to, and I see loads of watermelon and ice water in my future as the temperatures are expected to break records. YES. Finally!

This week has been a big one, one that saw me up in front of a group of folks sharing details & stories of my life. Some were perfect strangers, some were my closest friends & family. It was a blast, and certainly not without its funny points. Of course the biggest fear with these things is first that no one will come. Fear number one. And the second fear, of course is, well what we all fear: failing somehow. Exposing ourselves. But what really are we afraid of? There is a quote I heard recently and it’s really stuck with me – ‘What others think of you is none of your business’ – and it’s true. Showing (and knowing) are true selves is what matters, and getting the truth out can feel bizarre. When I was at the height of my shopping compulsion, and knew I needed to heal, I believe that the single biggest thing I did was to just admit it, to get the words out. It felt bizarre, weird, awkward. But it was the truth, and once it was out, and acknowledged, and given away….that was when things started to roll, and the actual action and healing and growth began. Getting the ball rolling means opening ourselves up: to be exposed, to be uncomfortable, to pick ourselves up when we’ve fallen, and to be true to who we are. I had so much fun sharing and am beyond honored to have had the ears there to listen 🙂 Can’t wait to do it again.

Today’s recipe is a fantastic take on a classic: super thin chickpea flatbread which will remind many (who have traveled there or live there) of the south of France. This is my third chickpea flat bread recipe so far on the blog, and to date, this version called Authentic Chickpea Flatbread is likely one of the most popular recipes on my blog — and of course there is this version too. I discovered these recipes last summer in a collection of great old cookbooks — while vacationing & staying in Provence — and quickly returned home to try them. Great memories, and fantastic authentic recipes that just keep on giving. Love.

The original version of today’s recipe came to me via Salt & Serenity, and you can find that recipe here for Chickpea Flatbread. I’ve made this version many times, and here it gets a pretty sophisticated dressing up with kalamata olives & freshly chopped rosemary. It’s amazing, easy, cheap, filling, and vegan and gluten-free as well. I’d call that a perfect recipe, right?! Impress your friends with this one, I guarantee it’ll be a hit. And that, my friends, is the truth.

Olive Studded Chickpea Rosemary Flatbread | In Pursuit Of More
Olive Studded Chickpea Rosemary Flatbread | In Pursuit Of More
Olive Studded Chickpea Rosemary Flatbread:

(1) cup chickpea flour or gram flour
(1 1/4) cups water
(2) tbsp olive oil
(1) tsp salt
(1) tbsp fresh rosemary, chopped
(10-12) kalamata olives, sliced
(1) tbsp olive oil for the pan
Freshly ground black pepper

This recipe requires a little planning, as the batter should ideally sit for a few hours after it is mixed. Several hours is a good rule, and you can get away with 45 – 60 minutes if you are in a last minute pinch.

Start by combining the chickpea flour and salt in a bowl. Whisk it dry to combine and remove any lumps, and then gradually pour the water in while whisking. Add the olive oil and mix well to make the batter smooth. Set this aside to sit for several hours on the counter at room temperature (perhaps with a plate or tea towel to cover it). When ready to bake, heat the oven to 475 degrees. Using a round pizza pan or 9/13 inch rectangular pan (round is best), heat the un-oiled pan in the oven on its own for 10 minutes or so.

After 10 minutes, remove the pan and oil it with the (1) tbsp olive oil. Stir in the chopped rosemary to the batter and pour the batter on to the pan carefully. Scatter the olive pieces over the batter even;y and top with a generous amount of black pepper. Place in the hot oven (still at 475 degrees) and bake for 20-25 minutes, until the edges are browning (I’d check it at the 20-minute mark as that always seems adequate). Remove carefully from the pan and slice. Serve on its own or with freshly grated parmesan cheese & a few chopped fresh herbs, or even torn baby kale. Enjoy hot out of the oven for the best flavour and texture.Thin, satisfying & filling, this is a great way to begin or accent an evening of good food. You can serve with a pesto, or this roasted veggie dip (I would personally shy away from bean dips as this is made from beans but that might be just me). It is also just perfect on its own.

32 responses to “Olive Studded Chickpea Rosemary Flatbread

  1. Sounds like you’ve been busy and having fun. Good! It’s been rainy and hot in Cleveland but today, finally, cool and not raining so I can have all the windows open, which I adore.

    Quick question (although I should just look it up): Do you know if chickpea flour is gluten-free?

    Have a great weekend!


  2. Yum ~ this looks fabulous… I can’t wait to make it!

    I really enjoy reading your posts, Shira – there is always something to think about tucked in among the delicious recipes.

  3. Hi Shira, Thanks for the link to my blog. Your version of socca looks fantastic. I have a fresh bag of chickpea flour and will certainly be adding rosemary and olives to my next batch! I have spent a lovely morning getting to know you by reading through the archives of your blog. You have such a wonderful eye for photography. I love the concept of your blog. Count me in as a new fan!

    1. Thanks so much!! I really appreciate that and hope to see you back again. I was so happy to find the recipe you posted and it quickly worked its way into my rotation! Love what you do as well! 🙂 x

  4. rosemary and olives make this one flavorful and versatile flatbread! true that. once most of the story is out, it starts to feel so much better

    1. Fantastic Gabby! I am so glad to hear! Love this combo too — we share the same love 🙂 Isn’t this recipe fantastic? So glad I found it!

  5. I realize I’m a little late to the game here, but i just came across this lovely recipe today…and i made it for dinner tonight. Both my boyfriend and i loved it so much! And what a piece a cake to make! Thank you!

  6. Hi Shira,
    Just made this today with what i had in the pantry. Substituted fresh for dry rosmary, ran out of olive oil so had used garlic infused instead.
    After flat bread was ready i topped with a pizza sauce, left over sweet potatoes and some rocket I had in the fridge.

    Delish, easy, great substitute for wheat based pizza base and breads.

  7. I saw this today and made it a few minutes ago. I am on a gluten free, dairy free regimen and I had yet to find a flatbread that tasted good. I am sitting here eating my third piece and singing the Hallelujah chorus! This is so good I can’t believe it. You are the best for posting this extremely yummy recipe!!!!

  8. Just made this tonight for dinner with some pretty awesome balsamic cooker pressure chicken. My question is, the center never cooked. Could it be the pan? I ended up cooking it on the stove to finish it up. It was delicious though!

    1. Hi Elise! It should cook all the way through — it’s supposed be on a round pizza pan to make sure it’s thin enough to cook through 🙂 I hope hat helps, thank you!

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