quickbread - Socca Farinata Flatbread

By tinathorn

Ingredients

• Basic bread mixture:
• 1 cup garbanzo bean / chickpea flour
• 1 cup filtered water
• 3 tbsp cold pressed extra virgin olive oil
• 1/2 tsp Celtic sea salt
• 1 tsp freshly ground pepper
• garlic, onion and rosemary version:
• 1/3 cup finely chopped garlic
• 1/3 cup finely chopped red onion
• 2 tbsp finely chopped rosemary
• lime and cilantro version:
• 1 cup cilantro chopped finely
• 3 tbsp (about juice of 1) fresh lime juice
• 1 tsp red pepper flakes
• 1/3 cup finely chopped red onion
• 1/3 cup finely chopped garlic
• olive and parsley version:
• 1/2 cup chopped Kalamata olives
• 1 cup finely chopped continental parsley
• 1/3 cup finely chopped fresh garlic
• 1/3 cup finely chopped red onion

Preparation

Step 1

Preheat your oven to 180 C / 350 F.

Place the flour, water, oil and salt in your blender and pulse a few times until well combined.

Ideally you should transfer this mixture to a mixing bowl, cover and allow to sit at room temperature for about 2 hours. However, I have just thrown it into the oven and it turned out just as good.

Stir in whatever flavour combinations you like and pour mixture into the greased pan.