Known as farinata to the Italian neighbors, socca is the street food of Nissarde cuisine. It is really simple to make and requires pretty much nothing more from the ingredient section than chickpea flour and olive oil.
Socca is best when served fresh from the oven. It should be crispy on the outside and the inside should be moist and soft.
- 300 grams of chickpea flour
- 1 liter of water
- 8 to 10 tablespoons of extra virgin olive oil
- freshly ground black pepper
- fine salt
- sunflower oil for baking
- Pre-heat the oven to 250 degrees Celsius and heat up an – ideally cast iron – baking sheet as well.
- In a large bowl, mix the water and the chickpea flour, the extra virgin olive oil, the salt and the pepper. Beat vigorously with a whisk to avoid lumps.
- Take the hot baking sheet out of the oven. Brush generously with sunflower oil.
- Pour the batter into the pan an spread evenly.
- Roast under the grill (top heat only) for approximately 5 minutes (check after 3 minutes to make sure the Socca does not burn).
- Remove and brush with a layer of olive oil, grill for another 30 to 60 seconds.
- Serve immediately.