Go Back

Socca

Adapted from Drinking French
  • 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
  • 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.