Soccas are a southern French treat made form garbanzo bean flour and not much else. You can top them like a pizza, and adding any Mediterranean flavors will work on them. Oh, and they are EASY.
Socca
1 cup garbanzo bean flour1 cup water
1/4 tsp gluten free baking powder
1/4 tsp dry whole Rosemary
1 tsp tapioca flour
1 tsp EVOO
Heat the EVOO on the stove in a French pan with a metal handle that is safe for broiling (and with an excellent oven mitt at all times).
Mix the water, baking powder and flours together with a wish in a bowl. Add the rosemary. You don't need to use salt if your topping are salty (see below). The batter should be like a crepe batter.
Pour about 1/3 of the batter into the pan. Mine is about 8" at the top, and I fill it about a 1/4".
When the edges are getting crispy, brush the top with EVOO and put the pan under the broiler until the top barely starts to brown.
Then, add topping and broil until everything is hot and the socca isn't doughy. It should be soft with crispy outsides.
Toppings
On the Socca above, I have the following:Semi-dried portobello mushroom
Left over tomato sauce from making Lasagne
Cafe Gratitude Olive Tempenade
Applegate Farms coppa
Dried oregano
White truffle oil
As you can see, it was a no fuss left over saving night chez moi!
