This goes by a number of names and several shapes–socca, farinata di ceci, foccacia di ceci–depending where you eat it.
It’s street food eaten on the move.
There’s a recipe for it in my book, Delicious Dishes for Diabetics.
But here is a slightly different version–I’ll call it chickpea bread.
I’m going to buy some spring onions in the market tomorrow–well it is Spring though it’s difficult to credit–grill them as in A lovely mess of spring onions and spread them over the bread.
The sun is forecast tomorrow and we’ll eat it sitting down!
Joy!
1 pint/580ml sparkling water
8oz chickpea flour–(aka gram, garbonzo flour and gluten and wheat free)
1 tsp baking powder
2 tbsp olive oil
half a small red onion–sliced fine
1 tbsp rosemary spears or more
salt and pepper
- Pour the water into a large glass bowl.
- Shake the flour and baking powder into the bowl through a sieve and stir it in.
- Add the salt.
- Add the olive oil and stir thoroughly.
- Cover the bowl and leave it to settle for a couple of hours.
- When you are ready to bake the “bread”, stir in the onion and the rosemary.
- Heat the oven to 200C/400F.
- Oil an oven tray and pour in the contents of the bowl, taking care it doesn’t slop over the sides.
- Gingerly lift it onto the top shelf of the oven and let it cook for 35 to 40 minutes.
- It should have browned some.
Ease it out of the tray onto a serving board for easier slicing
and grind some pepper over it.
(Good sautéed in olive oil the next day and eaten with a simple salad or try it topped with a fried or poached egg.)
Robin Ellis 