Socca is made with chickpea flour sometimes called garbanzo bean flour. When the batter is mixed you need to let it sit for at least 30 minutes. It makes it easier to digest and your stomach will thank you. I sometimes add cumin and sometimes it’s garlic and rosemary depending on what I am using it for or serving it with.
- 1 cup chickpea/garbanzo bean flour
- 1 1/4 cups water
- 3/4 tsp sea salt
- 1/8 tsp cumin
- 2 1/2 tbsp cold pressed olive oil
- Mix chickpea flour, water, sea salt, cumin (or other seasonings of your choice) and olive together in a medium bowl and let rest for a minimum of 30 minutes. I usually make mine in the morning and let it sit covered on the counter until dinner when I am ready to make it.
- Preheat broiler.
- Heat a non-stick skillet or cast iron pan over medium/high heat and add a few teaspoons of olive oil or coconut oil. Add socca batter to the hot pan and let cook for about 5 – 7 minutes. Using a spatula turn up the side to peek at the bottom; it should be golden brown. At this point put the entire pan under a broiler and cook until the top is set. Don’t brown the top because it will cook the inside of the socca too much. You want a moist centre.
- Remove from the pan and slice or top with your favourite pizza toppings.