Socca with Rosemary Oil

A slight variation on a past post. The rosemary oil was made using 1 cup of extra virgin olive oil blended with the leaves of 6 oz of rosemary sprigs, plus a dash of sea salt. The socca was crisped to golden brown, finished with black pepper and rosemary oil. When applied while the socca is still hot, the rosemary oil will be absorbed and dye the socca with light green streaks. The oil imparts a pleasant herbal bouquet that complements this simple Provencale pleasure.