5 Comments

  1. I have a bag of Bob’s Garbanzo bean flour sitting in my pantry, just begging to be used to make socca. I bought it for this express purpose, but kinda forgot about it. (oops). Thanks for reminding me!
    Btw, I’ve seen it made both ways (thin and thick), and I think I’d like to make it thick…

    ~

  2. Melissa @ HerGreenLife

    Hi, I found the link to this from Kath’s blog. Socca sounds like something I recently tried in Italy, which they called farinata. The version I had was sliced and filled with cheese, served hot so the cheese was melty — simple and delicious! Thanks for posting this recipe 🙂

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