Socca

Ingredients

Instructions

1. 1

   Preheat the oven to 250°C with a 26-28 cm ovenproof skillet or shallow metal baking pan inside. A fully heated pan is key to socca's crisp, lightly blistered surface. While the oven heats, finely chop the rosemary.

2. 2

   In a mixing bowl, whisk together the chickpea flour, water, 20 ml olive oil, salt, chopped rosemary, and 1 g black pepper until completely smooth. Scrape the sides and whisk for about 30 seconds to remove any dry pockets; the batter should be thin, like pouring cream.

3. 3

   Let the batter rest for 10 minutes at room temperature. This brief rest hydrates the chickpea flour and helps the socca cook more evenly.

4. 4

   Carefully remove the hot skillet from the oven. Add 10 ml olive oil and swirl to coat the base and sides. Immediately pour in the batter and return the pan to the oven. Bake for 12-14 minutes, until the edges are browned and crisp and the center looks set.

5. 5

   For deeper color and extra crispness, switch to the grill/broiler for 1-2 minutes at the end, watching closely so it does not burn. The top should develop golden-brown spots.

6. 6

   Remove from the oven and let the socca stand for 2 minutes so it firms slightly. Sprinkle with the remaining black pepper, slice into wedges, and serve hot.

Nutrition per serving

Notes

• •If you have time, resting the batter for 20-30 minutes improves flavor, but 10 minutes works well for a fast version.
• •A cast-iron skillet gives the best crust, though a preheated metal tray also works.
• •Socca is best eaten immediately while the edges are crisp.
• •Serve with olives, a tomato salad, or as part of a simple aperitif spread.

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