Socca
Socca is a large thin pancake made of chickpea flour (aka garbanzo bean flour), water, olive oil, and salt (perhaps with a touch of herbs or spice). It's popular in southern France, but also in Italy, where it’s called farinata.
Ingredients
- 1 cup chickpea flour
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon cumin (you can substitute a tablespoon of finely chopped rosemary, thyme or oregano, or use no spices or herbs at all)
- 1 cup water
- 2 tablespoons extra virgin olive oil + more for the pan
Instructions
- Combine dry ingredients in a mixing bowl and whisk to combine. Slowly add the water, whisking to break up any lumps. Add the 2 tablespoons olive oil and briefly whisk again. Cover and allow to sit undisturbed for at least 1 hour but up to 12 hours.
- Place one oven rack in the middle and another about 6 inches from the top. Place a cast-iron or other heavy 10- to 12-inch skillet or pizza pan in the oven and preheat to 450 degrees.
- Carefully remove the hot pan and add 1 tablespoon of oil, swirling to coat the bottom of the pan. Whisk the chickpea batter briefly, then pour it into the pan and put back in the oven. Bake for 8-10 minutes, or until it looks firm and the edges are set.
- Heat the broiler and brush the top of the socca with more olive oil, if desired. Set the pan on top rack and broil until the socca is browned in spots.
- Use a spatula to remove the socca from the pan, cut into wedges, and serve hot!
Notes
How many servings this recipe makes really depends on how you're serving it. As a light meal or a substantial snack, 4 servings is about right. If you're serving it as a light nibble, or serving it along with other Mediterranean snacks, such as olives, then it would serve 6-8.