I’ve been wanting to make socca for a while but had no chickpea flour (aka gram flour) in the house until I made these spinach and potato patties a few weeks ago. Left with an open Wednesday evening and plenty of gram four, I had no more excuses and turned to Cookie and Kate for guidance on how to make it.
Socca is a sort of crepe/pancake/flatbread hybrid, baked and/or broiled in a skillet in the oven. It is really easy to make and, after you’ve let the batter sit for an hour, cooks quickly. Though socca is traditionally enjoyed plain or sprinkled with a few herbs, I topped my first attempt with zucchini, tomatoes, and shaved parmesan to make a light and healthy pizza-like dish — great for a quick weeknight dinner. But it was so good that I made it again the next night, this time leaving it plain enjoying some sautéed veggies on the side. Feel free to try your own topping variations (let me know what you come up with!) or just enjoy the socca plain — you won’t be disappointed.
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Socca with Zucchini, Tomatoes & Shaved Parmesan (adapted from Cookie and Kate; makes 2 generous servings)
- 1 cup (120g) chickpea/gram flour
- 1 cup water
- 1/4 cup olive oil, divided
- 1-2 garlic cloves, minced
- 1/4 tsp sea salt
- 1 zucchini, julienned
- 1-2 tomatoes, thinly sliced
- to taste: parmesan or other hard cheese, shaved
- One hour before you want to bake the socca, whisk together the gram flour, water, 2 tbsp olive oil, garlic, and sea salt. Let sit at room temperature for at least an hour.
- After one hour (or more), turn your oven’s broiler on and move the oven rack up to 8 inches underneath. Put a large skillet in the oven to preheat.
- When the oven/skillet have finished heating, take the skillet out (use oven mitts!) and swirl 1 tbsp of the olive oil in it. Pour in the socca batter and pop it in the oven for 5-8 minutes or until the edges start to brown.
- Remove the skillet from the oven. Move the rack back to the middle of the oven, switch back to normal heating, and turn the temperature down to 215C.
- Pour the last 1 tbsp olive oil over the socca and arrange the tomatoes, zucchini, and parmesan on top. Bake for 8-10 minutes. (Note: if you don’t want to top the socca with anything, bake it for 10 minutes at 225C, then broil it for 2 minutes or until it begins blistering.)