Provencal Chickpea Flatbread (Socca)
This chickpea flatbread (known as “socca”) is a little culinary treasure hailing from the sun-kissed Ligurian Coast, stretching from Italy to France. Naturally vegan and gluten-free, this delectable and rustic chick pea flatbread has seen a big revival in these past few years. But its recipe is truly as ancient as can be – and very, very easy. In Italy, from Ventimiglia to La Spezia, it is known as the “farinata”. In the Piemonte Region, people call it the “belecàuda” (meaning literally, beautiful and hot). And in the South of…
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup chickpea flour
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 ¼ cup lukewarm water
- 3 Tbsp extra-virgin olive oil (plus 1 tbsp for the pan)
Instructions
- 1
In a large bowl, sift chickpea flour, salt, and pepper. Whisk in warm water and olive oil. Let sit, covered with a cloth, for at least one hour.
- 2
Place your skillet in the oven and preheat to 450 F.
- 3
Once pre-heated, carefully remove your skillet from the oven and add a tablespoon of olive oil – it will sizzle a bit. Immediately, pour your batter in a steady stream until it reaches the edges of the pan.
- 4
Bake for 8 minutes (until the edges are set). Then, turn on your broiler, and bake for 1 to 2 minutes. Keep your eyes on the socca: the top should turn dark-brown very quickly, but make sure not too over-do it.
- 5
Remove the socca from the oven. With your hands (or with a small knife), cut into wedges. Sprinkle some salt and pepper, and serve immediately.