Socca (Chickpea Flour Pancakes) with Rosemary and Olive Oil
Delight in the rustic charm of Socca, a versatile chickpea flour pancake from the Mediterranean, fragrant with rosemary and rich in olive oil, perfect for any time of the day.
Equipment
- Mixing bowl
- Whisk
- Cast-iron skillet or oven-proof non-stick pan
- Oven mitt
Ingredients
- 1 cup Chickpea flour (120g)
- 1 cup Water (240ml)
- 2 tablespoons Extra virgin olive oil (30ml), plus more for cooking
- 1 tablespoon Fresh rosemary finely chopped
- 1/2 teaspoon Salt (3g)
- 1/4 teaspoon Freshly ground black pepper (1g)
Instructions
- In a mixing bowl, whisk together chickpea flour, water, 1 tablespoon of olive oil, chopped rosemary, salt, and pepper until you have a smooth batter. Let the batter rest for 30 minutes to allow the flour to absorb the water and the flavors to meld.
- Preheat your oven's broiler to high and place a cast-iron skillet or an oven-proof non-stick pan under the broiler for about 5 minutes to get it very hot.
- Carefully remove the hot skillet from the oven using an oven mitt. Add a drizzle of olive oil to coat the bottom of the pan.
- Pour the batter into the skillet to form a thin layer, tilting the pan to spread it evenly.
- Return the skillet to the oven and broil the socca for 8-10 minutes, or until the edges are crisp and the top is lightly browned and blistered.
- Remove the skillet from the oven, and let the socca cool for a few minutes before slicing and serving.
- Optional: Drizzle with additional olive oil and sprinkle with a pinch of sea salt and extra chopped rosemary before serving.
Notes
Socca can be enjoyed on its own or as a base for various toppings like sautéed vegetables, cheese, or even a spread of hummus.
For a crispier socca, let the batter sit for up to 2 hours before cooking.
Ensure your pan is oven-proof and handle the skillet with care as it gets extremely hot under the broiler.