Description
This simple and delicious one-ingredient socca recipe features a crispy, golden crust made from chickpea flour, water, olive oil, and salt. Perfect as a gluten-free appetizer or snack, it’s easy to prepare and baked in a hot cast-iron skillet or baking sheet for a delightful texture and rich flavor.
Ingredients
Scale
Socca Batter
- 1 cup (about 120 grams) chickpea flour
- 1 cup (about 240 ml) water
- 2 tablespoons (30 ml) olive oil, plus extra for greasing
- 1/2 teaspoon (about 3 grams) salt
Instructions
- Gather Ingredients: Collect chickpea flour, water, olive oil, and salt to ensure all components are ready for mixing and baking.
- Prepare Batter: In a mixing bowl, combine the chickpea flour and salt. Gradually whisk in water until the batter is smooth and free of lumps. Allow the batter to rest for at least 30 minutes to hydrate the flour and improve texture.
- Preheat Oven and Skillet: Preheat your oven to 450°F (230°C). Place a cast-iron skillet or baking sheet inside the oven to heat up thoroughly, ensuring a crisp socca crust.
- Cook Socca: Once the skillet is hot, carefully add 2 tablespoons of olive oil, swirling to coat the surface evenly. Pour the rested batter into the skillet and return it to the oven. Bake for 20-25 minutes until the socca is golden brown and crisp on the edges.
- Serve: Remove the socca from the oven and allow it to cool for a minute. Cut into wedges or squares and serve warm as a savory snack or appetizer.
Notes
- The resting time for the batter is crucial to achieve the best texture, so do not skip it.
- Using a cast-iron skillet helps develop the characteristic crispiness of socca, but a baking sheet can also be used if a skillet is unavailable.
- Adjust oven rack placement so the socca is close to the heat source for optimal browning.
- Serve socca as is or topped with herbs, spices, or your favorite garnishes for added flavor.
