Droppin' Loaves: A Bread Blog
Socca basics
Posted: 2011 Jul 24 (Sun) 15:47 UTC
I recently bought a book called The River Cottage Bread Handbook by Daniel Stevens. Besides teaching some new techniques and reasons for bread-making steps, it has a bunch of new recipes I haven't tried out yet. One is called socca, a food from the South of France which is made from chickpea flour (aka garbanzo flour). No leavening of any kind. Looked easy, so I had to try it.
There aren't many ingredients for the basic recipe, but I was missing the key flour.
- 7 tbsp. warm water
- 7 tbsp. garbanzo flour
- pinch of salt
- olive oil
I found garbanzo flour at Whole Foods. I don't remember it being that expensive. The first three ingredients are mixed in a bowl. The oil is heated in a pan. Then I poured the batter in the pan. Simple. Cooks like a pancake: with one flip.
I ate it with goat cheese, olives, and tomato. Delicious. This is the starter of what you can do with it. I think next time, I'll chop up some rosemary from the garden and add it to the batter.
