- 1 cup Chickpea flour
- 1 cup water
- 2 T olive oil
- Pinch of salt
- Mix ingredients together until it's the consistency of heavy whipping cream. Set aside for an hour.
- 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!)
- Swirl a bit of olive oil around the pan, then add the socca mixture, turning to coat the skillet.
- Place the skillet back in the oven and broil for a few minutes until the socca is golden brown.
- Remove from the oven and gently remove socca from the cast iron skillet onto a cutting board or clean surface.
- 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.
- 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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