Socca Flatbread
So I have a new favorite called Socca. I learned about it, of course, because it is listed as one of the 1000 Foods to Eat Before you die. That being said, socca is a chickpea flour based flatbread from the south of France. While things can be added, the main ingredients are chickpea flour, water and a few tablespoons of olive oil. Simple to make, it can then have almost anything added to the top for a snack or lunch. I first had it at Donna Jean’s in Hillcrest which makes it like a flat crust pizza. I liked it so much, I decided to make it myself. There are a number of recipes for this and mine follows.
To top, I dressed microgreens with balsamic vinegar (I used a cranberry flavored version but it would not matter). I also served it with fiddlehead ferns-another first for me. It was an amazing lunch.
Socca Flatbread
Ingredients:
1 cup chickpea flour
1 cup warm water
½ teaspoon salt and ½ teaspoon black pepper
1/3 of an onion, thinly sliced
6 tablespoons of olive oil
Preparation:
Mix the flour, water and seasonings together using a whisk until no lumps remain. Let the batter sit for at least 30 minutes up to 4 hours. This part is crucial. The batter must rest.
Place a cast iron skillet in a cold oven and bring up to 475 degrees. Once hot, add 2 tablespoons of olive oil and the onion. Stir once and leave in the oven for 5 minutes. The onions should be slightly browned. If not, give them another 2 minutes.
Add an additional 2 tablespoons of oil in the skillet and spread evening across the bottom. Pour the batter into the oven and bake at 475 for 10 minutes. Check and the top of the crust should be cracked and set.
Spread an additional 2 tablespoons of oil on the top of the flatbread and broil until the top is browned.
Remove from oven and let sit for 5 minutes. Slice and place on a plate. Top with humus, greens, cheese or anything else that tickles your fancy.
