Socca is a simple and delicious chickpea flatbread native to Provence. Its versatility will quickly make it a part of your regular kitchen repertoire. It can be served with a garden salad for a light summer lunch or as a side dish with any entrée. Bon appetit!
What you need...
- 1 cup chickpea flour
- 1 cup water
- ½ teaspoon salt
- freshly ground black pepper
- 4 to 6 tablespoons olive oil
- 1 onion, thinly sliced (optional)
- 1 tablespoon chopped fresh herbs such as rosemary, savory, thyme or oregano (optional)
What to do...
- Heat the oven to 450. Put a cast-iron skillet in oven.
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for at least ½ hour and as long as 2 hours so flour can absorb the water.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring occasionally, until they’re browned, 6 to 8 minutes. Stir in the herbs. Add the onions and herbs into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges & serve.
Recipe adapted and inspired by Mark Bittman / http://cooking.nytimes.com/recipes/1014757-socca-farinata