The garden has been overflowing with squash, ergo, I have been eating a minimum of one squash per day. This past week was autumnal, so it was cool enough to make my favorite "pizza," socca. Socca (also known as farinata) is unleavened, quick, flatbread/pancake made with chickpea/garbanzo flour. I use it as a pizza-like vessel, but you could definitely make the socca as a cracker alternative, or just a appetizer/snack.
- 1 c chickpea/garbanzo bean flour
- 1 c water
- 1.5 T olive oil
- 1/4 t salt
- sprinkle of pepper
- rosemary (optional, could omit or try with other spices)
- various vegetables cut into diagonal slices (I used yellow squash, zucchini, and eggplant)
- additional salt and pepper/spices for oven-roasting vegetables
- 1/4-1/2 c shredded cheese (I used low-fat pre-shredded mozzarella, because I'm lazy and healthy, but whatever you have in your fridge should work.)
- Freshly sliced tomato
Note: I always do this on a cool day because you will eventually bake at 450 degrees, so heating the house via a 450 degree oven on a 95 degree day is quite unpleasant.
- Preheat oven to 400 degrees.
- In a medium sized bowl, whisk together chickpea flour, water, olive oil, salt, pepper, and rosemary (or other spices). This is going to be your flat bread "dough." Make sure you whisk out any clumps of flour.
- Let mixture rest 1/2-2 hours. You can let it rest longer too, in case you forget about it.
- Meanwhile, spray 2 trays with olive oil spray (or lightly grease with olive oil). Line trays with a single layer of sliced vegetables (eggplant, zucchini, yellow squash). Sprinkle with salt, pepper, and spices. I only used salt and pepper on the vegetables for the socca. I had a ton of yellow squash, so I sprinkled curry powder and paprika on the extra slices for something different.
- Roast veggies in oven for about 15 minutes, remove from oven, flip slices, rotate trays, return to oven for 15 more minutes. You want them to be browned and soft all the way through.
- Once veggies are roasted, remove from cookie sheet. Crank oven to 450 degrees.
- Re-oil/spray one sheet and then pour chickpea flour mixture into the sheet pan.
- Bake for 10-15 minutes. Remove from oven, top with oven-roasted vegetables, freshly sliced tomato, and cheese.
- Broil on high until browned, about 5 minutes.
- Slice and enjoy!
- Have fun with experimenting with different toppings. The socca itself is just the base, treat it like pizza. Make sure you precook the socca before adding any toppings. No one likes a mushy pie.
- DO NOT try the uncooked socca dough. It tastes terrible. Chickpea flour is not the most appealing raw.
- Start to finish, this took me about an hour, but I had to roast the veggies. If you just want to make the socca plain, to see what it tastes like, it's only about 20 minutes of active cooking (plus the 30-60 minute "rising" period).
- I didn't use a lot of cheese, but you can! You could make this vegan by omitting all cheese completely.
- I topped mine with a sunny-side-up egg (it was not photogenic, I know).
- Here's some more info about Socca.