I figured it was time to make my own, so I did. It was remarkably simple and required very few ingredients. It started out looking like this:
A plain socca = a blank palette!
The finished product.
I couldn't wait to eat it up so I cut it in quarters with a pizza cutter.
As you can see I topped this baby with home-made hummus, kalamata olives and heirloom tomatoes and parsley from my garden. Eventually I hope to attempt to try variations with fish and tapenade. A sauteed vegetable topping is also in order. Try this recipe with similar toppings, and then riff of it to create your own variations.
Socca [Provencal Savory Chickpea Pancake]
Adapted from a recipe by Mark Bittman of the New York Times.
1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup warm water
3 tabelspoons olive oil
1/2 medium onion, thinly sliced
1/2 tablespoon minced fresh rosemary leaves
- Place heavy (preferably cast-iron) skillet in oven and preheat to 450 F.
- In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves if desired.
- Whisk in warm water and 2 tbsp olive oil.
- Cover the bowl and allow the batter set for at least 30 minutes, add sliced onion to the batter, which should have the consistency of thick cream.
- Remove skillet from oven. Add 1/2 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set.
- Set socca a few inches below your broiler for a few minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.