Recipe and photos by Corynn Fowler
Socca is a quick and flavourful cast-iron baked flatbread that is delicious served as a warm après-ski snack along with olives, baked brie, and fresh tomatoes. Pair it with a hearty soup such as minestrone as a bread alternative, or eat it as a simple appetizer drizzled with olive oil and salt.
What you need…
1 Cup chickpea flour
1 Cup water
2 Tbsp olive oil
1 Tsp Salt
1 Tsp dried rosemary
What you do…
- Whisk the chickpea flour, water, olive oil, and salt. Let stand for about thirty minutes to give the flour a chance to absorb the water.
- Heat the oven to 450°. Heat your cast iron pan for five minutes in the oven, then remove the pan and turn the oven on to a high broil.
- Being careful of the hot pan, pour a small amount of olive oil in the bottom and tilt it around until the pan is coated. Whisk the chickpea batter again and pour it into the hot pan, tilting it around until the batter is evenly spread out. Sprinkle the top with more salt and dried rosemary.
- Broil the batter for five to eight minutes. The socca should be finished and the batter set when the top begins to brown and blister.
- Remove from the oven, drizzle with some more olive oil, and serve hot as an appetizer or side dish.