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Spring Socca Flatbread
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For the Socca
  1. 1 cup Chickpea flour
  2. 1 cup water
  3. 2 T olive oil
  4. Pinch of salt
Instructions
  1. Mix ingredients together until it's the consistency of heavy whipping cream. Set aside for an hour.
  2. Place a cast iron skillet in the oven. Pre heat the oven to 400. Once the oven reaches 400 remove the skillet from the oven (careful it's hot!)
  3. Swirl a bit of olive oil around the pan, then add the socca mixture, turning to coat the skillet.
  4. Place the skillet back in the oven and broil for a few minutes until the socca is golden brown.
  5. Remove from the oven and gently remove socca from the cast iron skillet onto a cutting board or clean surface.
Topping for the socca
  1. This is where you use your imagination and seasonal ingredients! For a spring socca I like to add pesto to the top of the socca when I remove it from the oven. Doing this step while the socca is still hot allows the pesto to sink in and be absorbed by the socca.
  2. Top the socca with arugula, blanched asparagus, kalamata olives, red onions, and anything else you can find in the garden in spring.
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Comments to "Spring Socca Flatbread"

  1. Barbara Bangert

    October 7, 2016

    Great episode tonight. This bread will be perfect for some in my weaving group who are gluten-free people. I am always on the lookout for something good to serve them and this fits the bill perfectly. Thank you!

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