Socca (Farinata)

By garciamoss

Favorite toppings include a good, salty tapenade, avocado, or simple sautéed greens. Other ideas include roasted tomatoes in the summer, caramelized onions, or even some fruit preserves if you’d like to make a sweeter version -- try it for breakfast.

Ingredients

• 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

Details

Adapted from food52.com

Preparation

Step 1

Preheat your oven to 450° F and place your cast iron skillet in the oven.
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).
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.
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.