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Classic Socca

Print Recipe
Course: Appetizer
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chickpea flour
  • 1 cup water, plus 2 tablespoons
  • 3 tbsp extra virgin olive oil divided
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp fresh rosemary finely chopped (optional but excellent)
  • Flaky sea salt for finishing

Equipment

  • A well-seasoned 10-12 inch cast iron skillet

Method
 

  1. In a bowl, whisk together the chickpea flour and water until smooth. Add: 2 tablespoons olive oil, salt, black pepper, and rosemary (if using). Let the batter rest for 30 minutes to 2 hours. This hydrates the flour and produces a more tender texture.
  2. Place your cast iron skillet in the oven and heat to 475–500°F for at least 15 minutes. The pan should be very hot.
  3. Carefully remove the skillet and swirl in the remaining tablespoon of olive oil. Pour in the batter and quickly tilt the pan to distribute it evenly. The socca should be about 1/4 inch thick. Bake for 10-12 minutes, then switch to the broiler for 1-3 minutes until the top develops dark golden and lightly blistered spots.
  4. Sprinkle with flaky sea salt and a little more black pepper. Cut into wedges and serve immediately.

Notes

The biggest mistake is underheating the pan. A screaming-hot cast iron skillet gives socca its signature contrast between the crisp edges and custardy center. Don't be afraid of a few dark spots.  They're part of the character of the dish.
A few additions work especially well:
  • Caramelized onions and thyme
  • Roasted cherry tomatoes and goat cheese
  • Sautéed mushrooms with Gruyère
  • Fresh herbs, lemon zest, and Parmesan
  • A drizzle of good olive oil and a squeeze of lemon