Name: Socca recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup chickpea flour; 3 sprigs dried rosemary chopped; 2 egg yolks; 2 egg whites beaten well; 3/4 cup water; 1/2 tsp peppercorns; 1/2 tsp salt optional; 1 cup olives chopped; 1 cup onion chopped; 1 cup red bullhorn pepper chopped; 1 cup sun-dried tomato chopped; 1 cup mixed vegetables chopped

by bicknell Last updated on 09/20/2019

Genoese (Italian) flatbread made with chickpea flour (besan). Low fat, low GI and low carb. Can be used as a pizza base with flavourings, or plain with dips. - bicknell

Ingredients

1 cup chickpea flour
3 sprigs dried rosemary chopped
2 egg yolks
2 egg whites beaten well
3/4 cup water
1/2 tsp peppercorns
1/2 tsp salt optional
1 cup olives chopped
1 cup onion chopped
1 cup red bullhorn pepper chopped
1 cup sun-dried tomato chopped
1 cup mixed vegetables chopped

Method

Step 1

Preheat oven to 230C.
Step 2

Spray sides of a spring form tin with oil and cover base with sprayed parchment paper.
Step 3

Mix chickpea flour with egg yolks and water using a whisk.
Step 4

Add in chopped rosemary, ground pepper and flavourings of choice.
Step 5

Using a spatula fold in the egg whites gently.
Step 6

Pour into the tin and bake for 8-9 minutes.
Step 7

Brush olive oil on the top and grill for 2-3 minutes.

Equipment

1 whisk
1 pastry brush
1 chargrill pan

Recipe Notes

from Australia’s Best Recipes team

For a firm base, remove from tin, flip and grill bottom for about 2-3 minutes. As a pizza base, cook the bread first then add toppings. Can be served hot or cold. This makes a lighter version than the traditional recipe. Use rosemary, chopped, or herb of choice and flavourings of choice e.g. chopped olives, sautéed onion, red pepper, sun dried tomatoes or chopped vegetables. Beat egg whites until stiff.