Socca (my favorite non-bread bread!)
By Dawn Bryant
- 1 cup chickpea flour
- 1 cup vegetable broth
- 1.5 tablespoons olive oil
- 1 tablespoon olive oil (separate from the oil above)
- Oil to rub down the cast iron skillet
- 1/4 cup fresh chopped rosemary, divided in half
- 4-6 garlic cloves, finely minced
- 1/2 tsp salt
- Dash of himalayan pink salt
- Dash of freshly ground pepper
- Special tool: Cast Iron Pan
Whisk together chickpea flour, vegetable broth, and salt. Let sit for an hour (or up to 12 hours, covered and refrigerated). Waiting is an important step! Don’t skip waiting (plan ahead!), the bread will be better!
When you’re ready to make the bread, preheat your oven to 450 degrees with your empty cast iron skillet inside of it! The skillet will be SCREAMING hot, and it needs to be to make the bread crispy!
While everything is heating, mix in 1.5 tablespoons of olive oil into the batter, along with half of the freshly chopped rosemary.
Once the oven is preheated, carefully remove the hot cast iron pan with a potholder and place on a heat-safe surface. Carefully rub olive oil on the inside of the pan with a paper towel (to keep the bread from sticking). Switch the oven to broil (if you have that setting).
Pour the flour/broth/oil/rosemary mixture into the hot pan and place the pan back into the oven (once the broiler is heated completely) and bake for 8-10 minutes, edges should be golden brown and crispy and the center will be slightly spongy to the touch.
While the bread is baking, sauté minced garlic in 1 tablespoon of olive oil over medium heat on the stovetop; watch it closely because it will burn quickly. It should be golden brown. Once it’s removed from the heat, mix in the rest of the chopped rosemary to the oil and garlic mixture .
Once you pull the bread out of the oven, pour the garlic/rosemary oil over the top of the socca. Sprinkle pink Himalayan salt and freshly ground pepper to taste.
Cut it into wedges and enjoy! It’s best hot!