Farinata Flatbread

Farinata or socca is a flatbread made from chickpea flour (GF) that is beloved in Italy and France. It’s baked in a hot cast iron skillet in a hot oven, which gives it such a great crust! It’s the perfect vehicle for a meal of seasonal veggies or flatbread garden pizza. Don’t forgot to mix in your favorite fresh and dried herbs for extra flavor (& nutrition). Rosemary is a great option.

Here’s another beans & greens variation featuring homegrown baby collards & mustards greens, stewed garden tomatoes, sautéed shiitakes & foraged ramps atop a farinata flatbread. I love Spring!

Recipe from Bob’s Red Mill: https://www.bobsredmill.com/recipes/how-to-make/socca-2/

• 1 cup Garbanzo Bean Flour

• 1/2 tsp Salt

• 1/4 tsp Ground Black Pepper

• 1/4 tsp Garlic Powder optional

• 1 cup Warm Water

• 1 Tbsp Olive Oil optional

• Fresh or Dried Herbs optional (I like hardy garden greens such as kale or collards + rosemary)

1. In a bowl, mix the garbanzo bean flour, salt, pepper and garlic powder together. Whisk the water and olive oil into the flour mixture until completely combined. Set this mixture aside while you preheat your oven to 450°F. Place a 10-inch cast iron skillet in the oven while it preheats.

2. Liberally grease heated skillet with olive oil (olive oil spray coats the pan well). Pour batter into heated pan and bake for 15 minutes, or until set and golden brown. Remove from pan and serve immediately with the toppings of your choice.

Thanks to Melissa Rebholz (@biscuitsandnettles) for introducing me to this amazing flatbread. I highly recommend her Patreon for recipe inspiration.