Socca- The Chickpea Flatbread of the French and Italian Riviera
September 11, 2014
This chickpea flatbread is known in Nice as Socca, and in Italy as Farinata. It is made with chickpea flour and is a fantastic snack that's high in protein, or served with a salad for a starter.
2 cups chickpea flour
4 tablespoons olive oil
2-2 1/4 cups of lukewarm water
4 Rosemary sprigs
1/2 teaspoon salt
Whisk the flour, salt and pepper by adding slowly the water, then the olive oil. Whisk until it is a crêpe/pancale batter. Put aside and cover for 1hr. Then whisk again.
Pre-heat the oven to 300º/570F
Using a non-stick pizza pan round or rectangular, pour 2 tbsp of olive into the base and cover the surface. Then place the empty pan into the oven until the oil begins to emit a light smoke.
Then pour the chickpea batter to cover the entire base, the thickness should be 1/8" or 3 mm. Take two rosemary sprigs, chop finely and sprinkle on top of the batter, and add the remaining whole sprigs on top.
Then bake for 18-25 minutes until golden in color and the edges are crispy.