Socca (Farinata)

By • March 5, 2014 • 9 Comments



Author Notes: A quick, easy, and savory "pancake" made from chickpea flour, socca is destined to be your new favorite canvas for toppings of all kinds. Gena Hamshaw

Serves 6 to 8

  • 1 cup chickpea flour
  • 1 teaspoon sea salt
  • Black pepper, to taste
  • 4 tablespoons olive oil, divided
  • 1 1/2 cup water (room temperature)
  • 12-inch cast iron skillet
  1. Preheat your oven to 450° F and place your cast iron skillet in the oven.
  2. Whisk together the chickpea flour, salt, and pepper in a large bowl. Whisk in one cup of the water and two tablespoons of the olive oil. Allow batter to sit for ten to fifteen minutes. If it's very thick, add the remaining half cup of water (it should be thick but pourable, not unlike pancake batter).
  3. Remove the skillet from the oven and coat the pan with the additional tablespoon of olive oil. Pour the batter into the skillet and bake for 15 minutes, or until it's firm throughout and becoming gently golden on the edges. If you'd like to skip broiling, you can cook it for another 5 or so minutes, or until it's golden on top.
  4. If you'd like a traditional, slightly crispy socca, you can broil it once the socca has been baking for 15 minutes. Brush the top of the socca with the remaining tablespoon of olive oil and broil until it's browning on top. Cut into wedges and serve.
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Comments (9) Questions (1)

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6 months ago Natalie

I had this all the time in Argentina! We always got it with our pizza -- given to us in pizza shaped triangles for us to eat it on top of our pizza. Yum!

Me

6 months ago TheWimpyVegetarian

I make farinata as an appetizer all the time. I use rosemary olive oil and sauté a little garlic to sprinkle on top. One of my favorites!!

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5 months ago lalf

Sounds good! We love socca this way, with rosemary (or cumin) and thinly sliced onion in the batter, much like Mark Bittman’s recipe, http://www.nytimes.com...

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6 months ago pixiefran

This just looks classic.

Stringio

6 months ago la greca

Any other recommeded pans if one doesn't have a cast iron?

Stringio

6 months ago Fran Linscott

I've had some pretty good success substituting my all-clad frying pan for a cast iron pan in most recipes. (I highly recommend getting a cast iron pan a some point though. They're versatile and produce such wonderful results.)

Stringio

6 months ago la greca

Thanks! A cast iron is definitely in my future. Current living situation doesn't suit, but soon!

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6 months ago suepig

What size cast iron skillet would you recommend?

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6 months ago Zack Jevnick

12" it says.