Olive Socca Flatbread

Chickpea socca flatbread with melted mozzarella, roasted garlic and fennel, buttery olives, and mint parsley oil.

Socca Flatbread:
1 cup chickpea flour
½ teaspoon kosher salt
½ teaspoon pepper
1½ tablespoons olive oil
1 cup water
¼ cup chopped California ripe green olives
1 large clove garlic, grated with microplane
Toppings:
1 medium fennel bulb, halved
5 cloves garlic, skin still on
2 tablespoons olive oil
¼ teaspoon each salt and pepper
1.5 ounces freshly grated parmesan cheese
3 ounces fresh or dry mozzarella, sliced into rounds and cut into thirds
¼ cup California ripe green olives, halved
Optional: 1 tablespoon toasted pine nuts
Mint Parsley Oil:
¼ cup packed parsley leaves
¼ cup packed mint leaves
¼ cup olive oil
1 tablespoon lemon juice
¼ teaspoon kosher salt
⅛ teaspoon pepper

View the full recipe at snixykitchen →