Hors d’Oeuvres, Sides

Olive Garlic Socca Flatbread

Olive Garlic Socca Flatbread
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Olive Garlic Socca Flatbread

Ingredients

  • Socca Flatbread

  • 1 cup chickpea flour

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon pepper

  • 1.5 tablespoon olive oil

  • 1 cup water

  • 1/4 cup chopped green olives

  • 2 cloves garlic, minced

  • Toppings

  • 1 fennel bulb, sliced

  • 10 cloves garlic, skin on

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2oz plant-based provolone

  • 2oz plant-based cheese spread

  • 1/4 cup good quality olives, sliced

  • Basil Parsley Oil

  • 1/4 cup basil leaves

  • 1/4 cup parsley leaves

  • 1/4 cup olive oil

  • 1 tablespoon lemon juice

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon pepper

Directions

  • Preheat oven to 425 degrees.
  • Whisk together the chickpea flour, salt, and pepper. Slowly pour in the water, whisking constantly to avoid lumps. Whisk in olive oil, and fold in the green olives. Let sit for 30 minutes to an hour to thicken up.
  • Spread the fennel slices and garlic on a parchment-lined baking sheet and drizzle/brush with olive oil and sprinkle with salt & pepper. Roast for 20-30 minutes. Peel and mince the garlic.
  • Turn oven to broil. Place a 10-inch cast iron skillet in the oven to preheat for 10 minutes. Remove and then coat bottom the skillet in 1 teaspoon olive oil.
  • When the socca is finished resting, pour socca batter into the skillet and bake for 5-8 minutes, until it begins to turn golden brown in some places.
  • Reduce oven to 425 degrees.
  • Top soccer with plant based cheese, roasted fennel, minced roasted garlic, chopped fresh garlic and olives. Bake for another 10 minutes until cheese melts.
  • Serve warm with basil parsley oil.
  • Basil Parsley Oil
  • Add all of the ingredients to a blender or food processor and pulse until smooth.

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