Socca is a gluten-free bread made from chickpea flour. It is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands.
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 salt
- 2 tablespoons of rosemary
Directions:
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 grill element and heat to 230°C. About 5 minutes before the batter is done resting, place an oven-safe skillet/pan in the oven and turn the oven to broil.
Carefully remove the hot pan 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. Top the batter with your fresh rosemary.
Broil the socca for 12 to 15 minutes. Broil until you see the top of the socca begin to bubble and brown. The socca should be fairly flexible in the middle but crispy on the edges. If the ton is browning top quickly before the batter is fully set, move the skillet to a lower oven rack until done.
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.
Have you tried Socca before?
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