A socca (or farinata) is an unleavened chickpea pancake. Socca’s are delicious and can be seasoned many different ways. I like to serve my socca drizzled with olive oil and herbs alongside a cheese or charcuterie platter. Or I like to top my socca kind of like a pizza (but the crust will be much softer) with whatever ingredients I have on hand (mushroom and onion or tomato, basil and balsamic vinegar are my favorites).
- 1 cup chickpea flour
- 2 very large pinches of sea salt
- a pinch each of turmeric, cayenne and chili powder or a large pinch of curry powder
- 1 cup water
- 1 TB extra virgin olive oil, coconut oil, or grass-fed ghee (if using coconut oil or ghee, make sure to melt them over low heat first)
- 1/8 tsp apple cider vinegar (or fresh lemon juice)
- 1 TB extra virgin olive oil, coconut oil or grass-fed ghee
- Whisk chickpea flour, salt and seasonings together in a large bowl. Place the mixing bowl on top of your counter with a damp (paper) towel underneath it (this will keep the bowl from moving during the next step).
- Slowly add water, whisking the entire time. Once all the water has been added, whisk in 1 TB of oil or ghee and the apple cider vinegar.
- Let the batter sit for 30 minutes at room temperature and then cook (steps 4-7) or cover and place in the refrigerator for up to 24 hours. Remove from the refrigerator and let sit at room temperature for 30 minutes before cooking.
- Preheat oven to 450 degrees one hour before cooking socca.
- Add 1 TB of oil or ghee to a large size skillet (cast iron are my favorite for something like this) and melt over low heat (if using olive oil, just drizzle the tablespoon on the skillet).
- When ready to cook: Pour the batter into the skillet and place into the oven.
- Cook for 15 minutes.
- Remove from the oven, season with sea salt and let sit in skillet for 5 minutes. At this point, you can remove your socca to a plate or cutting board and drizzle with olive oil (maybe sprinkle with chopped rosemary or basil) and serve with a charcuterie platter (yum!). Or you can top your socca with cheese, sautéed veggies, or chopped tomatoes (seasoned with salt and balsamic vinegar) or something else and bake for an extra 5 minutes. Remove from the oven and loosen socca from skillet using a spatula. Slide onto a plate or cutting board (maybe top with some chopped basil) and enjoy!
*please use organic ingredients, if possible.
To make this recipe vegan and dairy free, use olive oil or coconut oil instead of ghee.