Socca Flatbread with Pesto, Red Peppers & Capers
Did you know that you can make a bread with just ONE main ingredient? Oh yes, you can.
Socca Flatbread with Pesto, Red Peppers & Capers
Socca bread is one of the easiest things in the world to make because it is essentially just chickpeas. All you really need are chickpeas and water, and then maybe some spices and olive oil if you want to get fancy. You can make it thin and use it sort of like a cracker, or make it a little thicker and more bread-like.
I decided to bring it up a few notches today and make it into an Italian flatbread situation, and let me tell you, it is DREAMY.
I topped it with all of the proper Italian essentials –> pesto, roasted red peppers, garlic puree, and capers. All of the toppings are from Alessi, which is a new to me company, in which I have recently fallen in love with. Their products are SO fresh, high-quality, and authentically Italian.
This socca flatbread looks and tastes gourmet, but you don’t have to tell your friends that it is SO easy to make. It would be great as an appetizer to serve at a dinner party, just cut it into smaller pieces for everyone to share.
*note – this flatbread is best when eaten fresh, it tends to get a little soft if served as leftovers after sitting overnight. This is probably because of the oil that is in the pesto.
Another way that I like to eat socca is to just dip it right in some olive oil with Alessi Dipping Spices. So simple, and so satisfying.
Alessi was so generous to give my readers a 15% discount, just use the code ‘CANDACE’. It is good for one per customer, until December 31st!
This post is sponsored by Alessi, all thoughts and opinions are my own. Their products are amazing.
Socca Flatbread with Pesto, Roasted Red Peppers & Capers
Ingredients
- 1.5 cups chickpea flour
- 1.5 cups water
- 1/2 tsp salt
- 3 tbsp Alessi Extra Virgin Olive Oil
- 2 tsp Alessi Dipping Spices
- 1/4 cup Alessi Pesto
- 1 tbsp Alessi Garlic Puree
- 1/3 cup Alessi Red Peppers
- 2 tbsp Alessi Capers
Instructions
- In a large mixing bowl, whisk together the chickpea flour, water, and salt. Let is sit for at least 30 minutes. In the meantime, preheat the oven to 450 degrees.
- Once the oven is preheated, put a large cast iron skillet into the oven to preheat.
- Once the batter has sat for 30 minutes, add the dipping spices, and the olive oil and whisk to combine. Next, carefully take the skillet out of the oven and add about 2 tbsp of olive oil to coat the bottom of the skillet. Pour the batter into the skillet and let it spread out over the bottom. Don't worry if some of the oil comes up over the edges.
- Put the skillet into the oven and bake for 8 minutes, then turn the broiler on high and broil for 2-3 minutes, or until bread is golden brown on top.
- Carefully remove the skillet, and use a large spatula to scrape the sides and bottom to carefully remove the flatbread from the skillet and transfer to a platter.
- Next, add the toppings. Brush on the garlic puree, spread the pesto with the back of a spoon, and place the red peppers throughout the top. Last, sprinkle some capers to finish it off. Cut with a pizza cutter and serve!