Socca bread is from France. The basic recipe is made with garbanzo bean flour, water, and salt. It is surprisingly tasty for just these ingredients. The garbanzo bean flour can be made in a high powered blender, or can be acquired online, or possibly in health food type stores. Mine was bought on Amazon, but my next bunch will be from sprouted garbanzo beans that are dehydrated and then ground.
Basic Socca Recipe
1 cup garbanzo bean flour
1 cup warm water
1/2-3/4 teaspoon sea salt
Mix all ingredients together with wisk. This batter is runny. It looks about as "thick" as milk. It should be free of lumps and smooth. Put it in the refrigerator and let sit for 2-12 hours. When it is time to cook it, skim off the bubbly part on the surface and discard.
There are a few ways to cook this. My first success was on the stove top. I put about 1/2 teaspoon of oil in a non-stick pan. Olive oil and coconut oil both work. Depending on the size of the pan, pour in about 1/3 cup batter. It should cover the entire bottom of the pan. The thickness of the batter in the bottom of the pan is somewhere between a crepe and a pancake.
The next part was the hard part for me. I was impatient and tried turning this after about the same amount of time it would be time to turn a pancake. That is too soon. It shouldn't be turned for 6-7 minutes. It helps to put a lid on the pan.
When it has been cooking long enough, the edges will be a little crispy. Turn and cook for another 5-6 minutes.
This recipe is versatile. During the last minute of cooking, you can sprinkle grated cheese on top and let it melt. Simple and delicious. Or, you can spread peanut butter and honey on top and enjoy it that way. One of my favorite ways to eat this is to roll it up with sprouts and leafy greens inside. Oh, yeah!
The second way to cook this is so delicious! Preheat the oven to 450 degrees with a 12-inch cast iron skillet inside. When the oven is preheated, pull the skillet out, put about 2 tablespoons of oil inside. For this recipe, you want double the amount of batter, so use 2 cups flour, 2 cups water, and 1 1/2 teas salt. Add 1 teaspoon basil, 1 teaspoon oregano, 1/2 teaspoon garlic powder, and a little pepper to the batter, pour it in the skillet, and add "pizza" toppings. Chopped onion, chopped bell peppers, sliced tomatoes, mushroom slices, grated squash, artichoke hearts, etc. Whatever sounds good to you.
Put it back into the hot oven for 25 minutes. Then, add grated cheese to the top, if desired, and broil for 2 minutes. Maybe a little parsley on top just before serving. Wow, this is a great "pizza!" This is a "repeat on a regular basis" recipe for me.
