How To Make Socca! A Naturally Gluten-Free Chickpea Flatbread

How To Make Socca! A Naturally Gluten-Free Chickpea Flatbread

Bread Recipes Easy Recipes

Socca is a popular street food in Nice, France, and is often enjoyed as an appetizer with a glass of crisp rosé. In our own kitchens, this classic dish can be a go-to, any-time-of-day recipe.

Socca Chickpea Flatbread

VeganServes: 4
Gluten FreeKeyword: Bread

Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.

Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.

Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.

Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done.

Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za'atar if using.

1 cup chickpea flour (4 1/2 ounces)
1 cup water
1/2 teaspoon kosher salt
1 teaspoon za'atar (optional)
1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling

Equipment:

10-inch cast iron skillet
Flat spatula
Knife
Measuring cups and spoons
Whisk

Calories168

Fat7.2 g (11.1%)

Carbs18.4 g (6.1%)

Fiber3.4 g (13.8%)

Sugar3.5 g

Protein7.1 g (14.3%)

Sodium223.7 mg (9.3%)

Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.

Chickpea flour: You can find chickpea flour in the bulk bins at Whole Foods and other natural foods-type stores. Bob's Red Mill also sells it in packages. Look for it under the name "garbanzo bean flour" if you're having trouble finding it.

TAGS: Bread recipes
Keyword: bread, gluten-free, socca, french dish, appetizer

Pizza Recipes - Pizza Margherita Grilled Cheese

Pizza Recipes - Pizza Margherita Grilled Cheese

Bread Recipes Pizza Recipes

These Pizza Margherita Grilled Cheeses combine all your favorite ingredients from a classic pizza Margherita and stuff them in between two slices of bread!

Pizza Margherita Grilled Cheese

Ingredients :

1 teaspoon olive oil

1 large garlic clove minced

2 tsp. tomato paste

14.5 ounces fire-roasted canned tomatoes

1/4 teaspoons salt

1 tablespoon sugar

1 cup basil leaves

8 slices sourdough bread

3 tablespoons butter melted

16 ounces fresh mozzarella cheese sliced

Instructions :

In a small sauce pan, heat olive oil and garlic over a medium heat. Saute until softened, about 1 minute. Add tomato paste, stir to combine. Cook for one minute. Add tomatoes, salt and sugar, whisk until tomato paste is fully incorporated.Simmer for 8-10 minutes until thickened. Set aside.

Heat a large cast-iron skillet or griddle to a medium heat.

Spread about 2 tablespoons of sauce on each slice of bread. Top with four ounces of slices of cheese. Top with 4-5 leaves of basil.

Drizzle with a little bit of olive oil. Season with salt and pepper. Place the other two pieces of bread, sauce side down on cheese and basil. Brush tops with butter. Season with a bit of salt and pepper.

Place sandwich butter-side down in a skillet heat to medium (work in batches if needed), brush other side with butter. Cook until golden brown and crispy on each side and the cheese is melted. (If you are having a hard time getting the cheese to melt, pop into a 350 degree oven for a few minutes.

Tag: Pizza recipes | Italian Food Recipes
pizza, grilled, cheese, melted, italian food, italian cuisine, ingredients

Pull-apart Cheese and Garlic Crack Bread | Breads Recipes

Pull-apart Cheese and Garlic Crack Bread | Breads Recipes

Bread Recipes

Bread Recipes - This Cheese and Garlic Crack Bread it's an appropriate name for this. Because, It’s basically a cheesy garlic bread, but so much more delicious.

Cheese and Garlic Crack Bread

Ingredients :

1 crusty loaf , preferably sourdough or Vienna

3/4 cup shredded Mozzarella cheese (or other melting cheese)

Garlic Butter

100 g /3.5 oz / 7 tbsp unsalted butter , softened

2 large garlic cloves , minced

3/4 tsp salt

1 tbsp fresh parsley , finely chopped

Instructions :

Preheat the oven to 180C/350F.

Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.

Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).

Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.

Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.

Serve immediately.

Recipe Notes:

To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.

The denser the bread, the better the pieces will hold together when pulled off.

Use already baked bread, not uncooked bread dough.

**Update** A reader reminded me of a fabulous "speedy" tip that I should share with you! Instead of melting the butter, cream it. Then cut diagonal slices (in one direction only) and use all the butter and generously spread it in each crack, on both walls. Then cut the bread to make diamonds and as you drag the knife through the bread, it will spread the butter into the new crevices you are cutting. This doesn't provide quite the same even coverage of butter but for a speedy version, it is a small compromise. Thank you to CJ for the tip!

Cheese and Garlic Crack Bread nutrition per serving, assuming this serves 10.

Tag: Bread Recipes | Food Recipes
#cheese #bread #food #recipes #garlic #xheesebread #baked #baking

Recipes For Kids | Pull-apart Brioche Cinnamon Roll Bread

Recipes For Kids | Pull-apart Brioche Cinnamon Roll Bread

Bread Recipes

Bread Recipes - I have had this idea to make a brioche style cinnamon roll bread for forever now.

Brioche Cinnamon Roll Bread

Ingredients :

Dough:

1/4 cup warm water

3 teaspoons yeast

3 tablespoon granulated sugar

1/2 cup warm eggnog or warm whole milk

1 1/2 teaspoons salt

3 eggs

12 tablespoons butter melted

3 1/2 - 4 cups all-purpose flour

the seeds of half a vanilla bean optional

Filling:

1/2 cup brown sugar

pinch of sea salt

6 tablespoons unsalted butter softened

2 tablespoons ground cinnamon

the seeds of half a vanilla bean optional

Frosting:

2 ounces cream cheese softened

1 cup powdered sugar

1-2 tablespoons milk or cream to thin

teaspoon the seeds of half a vanilla bean or 1 vanilla extract

Get Ingredients Powered by Chicory

Instructions :

Combine warm water, yeast and sugar in a large mixer bowl and mix on low speed until incorporated. Allow the mixture to sit about 3 minutes or until poofy.

Add the warm eggnog, salt, eggs and melted butter and mix until combined. Gradually mix in the flour until the dough comes together. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.

To make the filling. Add the brown sugar, cinnamon, vanilla beans (if using) and salt to a bowl and mix well.

Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough dough and roll the dough into a rectangle (about 9x24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.

Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better. Alternately, you can bake the bread in two 9x5x3 bread pans to make two bread loafs. Cut and shape the dough as directed and then use your hands to push the dough together to almost the size of you bread pan. The dough will zigzag slightly. Using the parchment paper, lift the dough up and into the bread pan. Immediately cover the dough and place in the fridge overnight. Do not let the dough sit at room temperature long or it will start to get very big.

The next morning, preheat the oven to 350 degrees F. Remove the dough from the fridge while the oven preheats and brush with 2 tablespoons melted butter. Bake the bread log for 20-25 minutes (the bread in the loaf pan needs about 45-50 minutes) or until lightly browned on top, do not over bake.

While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your desired consistency is reached.

Serve the bread hot with a drizzle of frosting.

Tag: Cinnamon roll bread | Food Recipes
#bread #recipes #foodforkids #cinnamonbread #cinnamon #rollbread #baked #baking

The Simplest No Yeast Activated Buckwheat Bread (Gluten Free)

The Simplest No Yeast Activated Buckwheat Bread (Gluten Free)

Bread Recipes

Bread recipes - There is something so satisfying about taking a bite of fluffy, crunchy, homemade gluten free bread.

Buckwheat Bread (Gluten Free)

Ingredients :

1/2 cup sunflower seeds

2 tsp GF baking powder

1 tsp salt

1 tbsp olive oil (plus 1 tsp to grease loaf tin)

1 tbsp pepita (pumpkin) seeds to top the loaf (optional)

1/2 cup water

1 tbsp psyllium husk

2 tbsp chia seeds mixed with 2 tbsp warm water

2 1/3 cups raw buckwheat, soaked in water 6 hours or overnight

Takes 1 hour 45 min (plus soaking time), makes 1 loaf (around 8 slices).)

Instructions :

Preheat oven to 180°C (350°F)

Drain buckwheat and rinse thoroughly

Add all ingredients except the sunflower and pumpkin seeds to a food processor and blend until smooth. If you don't have a good quality food processor I highly recommend getting one. I use a Magimix, which has been working perfectly for 5 years (full disclosure, I don't get any money from this blog, but I do get comissions from the above Magimix link).

Stir through sunflower seeds

Grease a medium sized loaf tin and pour in the buckwheat batter. Smooth with the back of a spoon and press pepitas into the dough (if using)

Bake for 1 hour until just brown on top then remove from the oven, take the bread out of the tin, and return to the oven directly on the rack for another 30 min (this will allow the bread to develop a deliciously crunchy crust). The bread is done when it is golden and sounds hollow when tapped

Place bread on a cooling rack and allow to cool completely before slicing (difficult but important as this prevents the loaf from sinking). Enjoy fresh or toasted for up to 5 days. Store any slices you will not eat in this time in the freezer as they will go stale quickly with no preservatives. Enjoy your foolproof crusty bread!

Tag: Bread Recipes | Food Recipes
#bread #gluten #buckwheat #simple #breakfast #sandwich