Socca is an unleavened pancake or crepe made of chickpea flour. It has crisp brown edges, and is typically cooked in wood ovens, but a cast-iron skillet works just as well.
Socca is typical of the North-West Mediterranean Coast. In France it is called Socca, in Liguria it is called Farinata.
Socca
We serve Socca with any number of sauces, including Lemon Yogurt Sauce, Harissa Meatballs and Gremolata.
Ingredients
- 1 cup (120 gr) Chickpea Flour 64 CHO
- 1 cup water
- 4 TBSP olive oil divided
- 1 tsp. salt
TOTAL CHO 64 CHO
- TOTAL WEIGHT 270 GRAMS
- 64 CHO DIVIDED BY 270 GRAMS = .237 CHO/GRAM
6 equal slices = (270 GRAMS DIVIDED BY 6) 45 GRAMS/SLICE
- (.237 CHO x 45 GRAMS) = 10.66 CHO/SLICE
8 equal slices = (270 GRAMS DIVIDED BY 8) 33.75 GRAM/SLICE
- (.237 CHO x 33.75 GRAMS) = 7.99 CHO/SLICE
Instructions
- Pre heat oven to 450 and place rack in top third of the oven.
In a medium bowl place chickpea flour, water, salt and 2 TBSP oil. Whisk to incorporate and let rest 30 minutes.
Heat remaining 2 TBSP oil in a 10 or 12 inch cast-iron skillet. (We use a 10 inch)
- When oil is shimmering, add chickpea mixture and tilt pan until evenly covered.
- Place skillet in oven and cook for 30 minutes. The Socca will be golden, but not burned.
- Place a plate over the skillet and invert.
- Let rest 5 minutes before slicing. Maldon salt can be sprinkled if you wish. We serve the Socca upside down for presentation.
