I have an unpopular opinion confession. I’m not a massive fan of sourdough.
There I said it and I feel a big weight being lifted off my shoulders, and if you’re still here, thank you for not closing this page and throwing your phone/desktop out of the window in utter disgust.
Sourdough and other bread and cake making have been huge lately due to lockdown, but of course this has resulted in a wide-spread lack of flour in the supermarkets. But the one flour type I did manage to get my hands on, was gram flour. Made from chickpeas this flour is gluten-free and used a lot in Indian cooking, but I have found a little a bread called Socca, from southern France, and it’s devastatingly easy. I covered mine in herb and garlic melted butter because that seems like the obvious thing to do.
120g gram flour
3/4 teaspoon salt
1 tablespoon olive oil for batter
1 tablespoon olive oil for pan
Handful thyme, rosemary, sage, oregano (a collection of whichever herbs you have)
1 or 2 garlic cloves crushed
- Whisk together gram flour, water, salt and 1 tablespoon of olive oil to a smooth batter. Leave covered for 1 hour at room temperature.
- Preheat the oven to 200 degrees. Add 1 tablespoon olive oil into a 9 or 10 inch cast iron skillet and pop into the oven to heat up.
- Once the oven and pan are hot, pour in the batter and swirl around so reaches the edges.
- Bake for around 20 minutes or until browned slightly and crisp on the outside.
- Heat up the butter, herbs and garlic until just melted, pour over the warm socca.