Chickpea flour Water Olive oil Salt
That’s it! No eggs or yeast are required for this socca recipe, and you can get creative with the flavoring from here. I usually like to add in a clove of garlic, and any fresh herbs I have on hand, too. While the batter is resting, preheat the oven to 450ºF and place an oven-safe skillet inside the oven to heat up at the same time. This also helps you achieve crispier results! The key to getting a good texture is letting the batter rest for at least 30 minutes before cooking it. Tip: I tend to be very impatient in the kitchen, so sometimes I’ll cook the socca right away, without letting the batter rest. So, be patient! When 30 minutes have passed (or you can let it rest longer, if you’d like– up to overnight in the fridge) use oven mitts to remove the cast iron skillet from the stove and drizzle a little olive oil in the pan. Swirl it around, making sure the bottom and sides of the pan are evenly coated, then pour the socca batter in. Bake the socca for approximately 20-25 minutes, or until the edges are golden. It’s great if the top of the flatbread starts to turn lightly golden, too. Note: If you find that the socca isn’t golden enough after 20 minutes or so, you can also turn on your oven’s broiler for the last 1 to 2 minutes of cooking, to speed things along. Remove the socca from the oven, and use a spatula to remove the socca. It should release from the pan very easily. Slice and serve warm, with your favorite toppings. This makes a great socca pizza crust, and it’s also delicious when served with hummus or chimichurri. What does socca taste like? Socca has a relatively neutral flavor once it’s cooked, but it does taste like chickpeas. (Not surprising, right?) The batter tastes very bitter before you cook it, but I think the flavor becomes more mild after it’s baked. I do recommend serving it with something flavorful, like hummus or spinach artichoke dip, as it’s not too exciting by itself. How do you pronouce socca? I studied French for four years, and my teachers always pronounced it “sock-ah.” But, please, someone correct me if I’m wrong! What size pan should you use? I keep a 10-inch cast iron skillet in my kitchen, so that’s what I use, but I think a 12-inch skillet will also work, if you don’t mind a thinner, crispier flatbread. Make sure the pan you use is oven-safe, up to 450ºF. (Including the handle!) If you try this socca recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.
