Roasted Vegetable Socca

Pippa Kendrick

Vegan roasted vegetable socca

Gluten free, soy free, nut free, yeast free. Socca, or Farinata as it is sometimes known, is a flatbread made simply from a combination of gram flour, water and oil. I have on occasion found the inclusion of a little rosemary or smoked paprika but otherwise this simple and delicious bread is a quick and easy addition to any meal.

  1. 150g gram flour
  2. 250ml water
  3. 4 tbsp olive oil
  4. ½ tsp sea salt
  5. 1 orange or yellow pepper
  6. 6 sundried tomatoes
  7. A few black olives

You will need a 9-10 inch skillet or oven proof round pan for this recipe.

Serves 4

  • Whisk together the flour, water, sea salt and 2 tablespoons of the olive oil in a large mixing bowl until completely smooth.  Leave to stand for 30 minutes – 1 hour.

 

 

Preheat the oven to 180c.

Slice the pepper into thin strips and roughly chop the sundried tomatoes.  Pour the remaining oil into a large round skillet or oven proof pan, mix in the peppers and cook in the hot oven for 15 minutes.

Remove the pan from the oven, scoop out the pepper strips and pour in the socca batter.  Scatter the slightly roasted peppers, sundried tomatoes and olives over the top of the socca batter and return to the oven to bake for 30 minutes until set and golden brown.

Leave to cool for a minute or two and then cut into slices and serve.

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