Socca
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Socca
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Adapted from Drinking French
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Ingredients
- 1 cup (130g) chickpea flour
- 1 cup plus 2 tablespoons (280ml) water
- 3/4 teaspoon sea salt
- 1/8 teaspoon ground cumin
- 2 1/2 tablespoons olive oil divided
- freshly-ground black pepper plus additional sea salt and olive oil for serving
Instructions
- Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.
- To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.
- Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
- Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
- Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt and pepper.
- Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.
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