Ingredients

• Ingredients Scale 1x2x3x 1 cup chickpea flour (aka besan or garbanzo bean flour) 1 cup lukewarm water 1/2 teaspoon mineral salt 1 – 2 tablespoons olive oil optional add-ins for variation 1/8 – 1/4 teaspoon cumin 1/2 teaspoon fresh rosemary or thyme pinch of red pepper flakes small handful chopped basil fresh cracked pepper 1/8 – 1/4 teaspoon garlic powder sliced shallots

Preparation

• Instructions Mix and let rest: In a medium size mixing bowl, add flour, water and salt. Whisk until smooth, cover and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge. Preheat: Heat oven to 450 degrees F. Place a well seasoned skillet on the middle rack while oven is heating (we want it to get nice and hot). Oil skillet + pour batter: Once oven is ready, carefully remove skillet, add 1 – 2 tablespoons oil and carefully twirl skillet so the oil coats the bottom evenly. Pour the batter into the skillet. Bake: Place skillet into the oven and back in the oven for 12 – 15 minutes, until golden on the edges and firm throughout. Optional broiler: Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit. Cool & remove: Remove from the oven and let cool a few minutes. Using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove. Serve: Cut into 4 – 8 slices or pull apart and eat. Socca is best eaten right away. Store: Socca can be stored on the counter in an airtight container for up to 3 days.