Equipment
Ingredients
Main
- 240 g chickpea flour
- 240 ml water, lukewarm
- 70 ml olive oil
- 100 g onion, thinly sliced
- 6 g salt
- 6 g black pepper, freshly ground
- 3 g rosemary, chopped fresh
Nutrition (per serving)
Method
Preheat the oven to 232°C (450°F) and place a 30cm (12-inch) cast-iron skillet or pizza pan inside to heat.
In a mixing bowl, combine the chickpea flour, salt, and black pepper.
Gradually whisk in 240ml of lukewarm water and 30ml of olive oil until the batter is smooth and free of lumps.
Cover the bowl and let the batter rest for 15 minutes while the oven finishes preheating.
Carefully remove the hot skillet from the oven and add 30ml of olive oil and the sliced onions, swirling to coat.
Return the skillet to the oven and roast the onions for 6 to 8 minutes, stirring once, until well browned.
Remove the skillet and stir the chopped rosemary into the hot onions.
Transfer the browned onion and rosemary mixture into the chickpea batter and stir to combine.
Immediately pour the batter into the hot skillet.
Return the skillet to the oven and bake at 232°C (450°F) for 10 to 15 minutes.
Preheat the broiler to high.
Brush the top of the socca with the remaining 10ml of olive oil if the surface appears dry.
Place the skillet under the broiler for 2 to 3 minutes until the top is browned in spots.
Slice the socca into wedges and serve while hot.
Chef's Notes
- For the best texture, ensure the water is lukewarm to help the chickpea flour hydrate properly.
- A well-seasoned cast-iron skillet provides the most traditional results.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil.
Reheating: Reheat in a 175°C (350°F) oven for 5-8 minutes until crisp.
