Socca Bread, Not My First Choice

Socca, is a rustic flatbread served in parts of Italy and France made with chickpea four. My journal entry said it was delicious.
Socco is a word used not at the best of times by Willie.  Funny how similar the words are. 

Mix well 1 cup of chickpea flour, 3 Tablespoons olive oil, 1 teaspoon each of salt and pepper, and
1 1/4 cup water. Cover and set aside for 10 to 12 hours.
After 12 hours all the water will be absorbed and the mixture should like like heavy cream.

Add 1 Tablespoon fresh rosemary, 1 teaspoon ground cumin, 1/4 teaspoon cayenne powder

Add two cloves garlic, pressed

Combine garlic and herbs well and preheat oven to 450 degrees

In a 10" cast iron pan saute onion over medium heat until caramelized

Add the batter to the cast iron pan and gently stir the onions throughout the batter

Bake uncovered for 15 minutes, or until socca pulls away from the sides of the pan and a knife inserted in the middle of the bread comes out clean. Let cool in pan for about 5 minutes.

The recipe said to cut into wedges and serve immediately, which I did, but..
I didn't think it was delicious; in fact, I didn't even like it..
So, for me, socca is socco.