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Socca Bread deals
31 Mar 2020

This is a large chickpea pancake from Provence area in France also called farinata. Traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. It can take variations i.e to add chopped rosemary in the butter mix or curry or turmeric, garlic or pesto too. But do not restrict yourselves. Have it in squares with a dip of your choice, go South American, Asia, and Middle East, even go European and add horseradish cream and chopped smoked salmon with some leaves. Make it as a pizza bread base and top it up with cooked ratatouille, or tossed vegetables, tomato base stir fry and again top it up with fresh salad leaves for a bigger meal deal.

 

In France, my travel times I had this everywhere with olives on the side when ordering aperitifs the right time! Perfect with dry vermouth and a glass of proper chardonnay! 

 

Have fun, easy to make and do create your deals!

 

PREP TIME: 5 to 10 min

COOKING TIME: 6 to 8 min

 

INGREDIENTS

1 cup chickpea flour (4 1/2 ounces)

1 cup water

1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling

1/2 teaspoon kosher salt

1 teaspoon za'atar or cumin or else

 

METHOD

Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.

 

Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.

 

Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.

 

Broil the socca for 5 to 8 minutes. Broil until the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until ready.

 

Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za'atar if using.

 

NOTE Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.

Photo taken at home with my mobile during lockdown!

 

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