Farinata Italian Chickpea Flatbread Recipes

SOCCA (FARINATA)

SOCCA (FARINATA) image

Socca is a simple, savory gluten-free, grain free flatbread that pairs well with soups, salads or eaten alone!

Provided by Julie | The Simple Veganista

Categories Bread

Time 30m

Number Of Ingredients 11

Ingredients

1 cup chickpea flour (aka besan or garbanzo bean flour)
1 cup lukewarm water
1/2 teaspoon mineral salt
1 - 2 tablespoons olive oil
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

Steps:

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.
Socca can be stored on the counter in an airtight container for up to 3 days.

Nutrition Facts : Calories 119 calories, Sugar 2.5 g, Sodium 307.8 mg, Fat 4.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2.5 g, Protein 5.1 g, Cholesterol 0 mg

FARINATA (ITALIAN FLATBREAD)

Farinata (Italian Flatbread) image

Farinata is a gluten-free Italian flatbread made with chickpea flour that is very easy to make. I'm sure this recipe will become part of your regular repertoire. I have added some spring onions and garlic for a more gourmet version of the simple farinata.

Provided by Fioa

Categories Bread Quick Bread Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil, divided
1 tablespoon butter
1 green onion, chopped
1 clove garlic, minced
1 cup chickpea flour
1 cup lukewarm water
salt and freshly ground black pepper to taste
1 pinch ground nutmeg
2 tablespoons shredded Gruyere cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 7.2 g, Cholesterol 5.7 mg, Fat 9.5 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 36.7 mg, Sugar 1.3 g

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