Socca (Chickpea Flour) Flatbread With Tomato And Olive Salad

Socca (Chickpea Flour) Flatbread With Tomato And Olive Salad

Ingredients

For the tomato and olive salad:

  • 10-12 cherry tomatoes, cut into halves, seeds removed
  • 1/4 cup black pitted olives, rough chopped
  • 3 tablespoons red onion, diced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 to 1-1/2 tablespoons fresh lemon juice
  • 3 tablespoons fresh parsley leaves, torn
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the socca flatbread:

  • 1 cup chickpea (or garbanzo bean) flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 teaspoons fresh chopped thyme
  • 1 teaspoon butter
  • Optional: Parmesan cheese to sprinkle on as garnish

Instructions

For the tomato and olive salad:

  1. Combine all the ingredients in a medium bowl and mix well. Refrigerate until ready to use.

For the socca flatbread:

  1. Add the chickpea flour to a medium bowl. Add the salt and black pepper, and whisk to combine.
  2. Add the water to the flour mixture, a little at a time and whisk it until a smooth batter forms.
  3. Add the olive oil and whisk to combine, then the thyme. Set the batter aside for about 10 minutes.
  4. Preheat the oven to 450 degrees F. Add 1 tablespoon olive oil to a 10-inch cast iron skillet. When the oven is ready, the empty skillet to the oven for about five minutes.
  5. Pour the batter into the skillet and cook for 10-15 minutes or until the center is firm and the edges begin to slightly pull away from the sides of the pan.
  6. Brush the butter over the top of the flatbread, turn the oven to broil, and cook for a few minutes or just until lightly golden.
  7. Remove the socca and allow it to cool. Cut it into wedges and serve it sprinkled with Parmesan cheese and the tomato and olive salad over the top or on the side.

Source : http://www.azgrabaplate.com/socca-chickpea-flour-flatbread-with-tomato-and-olive-salad/

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