Provencal Socca Dough

I got this recipe from '200 Fast and Easy Artisan Doughs:'

• 4 1/2 cups bread flour
• 2 cups chickpea flour
• 2 tbsp instant or bread machine yeast
• 1 1/2 tbsp salt
• 3 cups lukewarm water

I made 1/4 recipe as an experiment... added a bit of sugar, and only 1/4 tsp yeast, a bit of extra flour, then let it grow overnight. It was incredibly gooey/ sticky, very difficult to work with.

I proofed it in a warm oven for 30 to 40 minutes, but it had turned into a very flat blob. So then I rolled it into a tall log and proofed it a little longer. Bake in the oven at 450F for about 25 minutes.

It came out a beautiful golden-yellow, and really puffed up. It wasn't nearly as wet as I thought it would be, despite the stickiness. The chana (chick pea) flour gives it a corn-yellow crumb with a nutty, chick pea flavor.