My dear friend Saundra never fails to amaze me with her culinary delights. A few months ago she introduced me to socca, a flatbread made from garbanzo bean flour (aka chickpea flour). The ingredients are minimal . . . garbanzo bean flour, water, salt and olive oil, plus the addition of an herb or spice should you desire. For individuals sensitive to gluten and/or yeast, socca may be the answer to their prayers. It is crispy, delicious and can be made into pizza.
The socca recipe I used comes from Dave Lebovitz. In this recipe I used a teaspoon of finely minced fresh rosemary in place of the cumin. Be sure to sift the flour to avoid lumps.
Using a nonstick skillet works great. Be sure to get the flatbread crispy.
Socca is great but you can also make flatbread pizza. I made one batch with sautéed spinach and garlic, topped with Pecorino Romano.
And the other I topped with some leftover roasted red pepper/eggplant dip topped with a blend of cheeses.
Plain or made into pizza, socca has become a household favorite.
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