Baked Socca
Yield: 2 people as a main dish or 4 people as an appetizer
Serve this protein-rich recipe as a nutritious alternative to bread alongside soups, salads, and pastas. Or pair with roasted veggies for a surprisingly satisfying meatless main dish. The flexible soak time ensures best texture and allows for prep-ahead convenience.
Ingredients
  • 1 cup (120 grams) garbanzo (chickpea) flour
  • 3/4 teaspoon kosher salt (use 1/2 teaspoon if using regular table salt)
  • 1/2 teaspoon freshly ground pepper
  • 1 cup warm water (no need to measure temperature–it should just feel warm)
  • 3 tablespoons olive or avocado oil, divided use (plus more for brushing)
  • 3/4 cup thinly sliced onion (I usually use red; yellow is fine, too)
  • 1/2 tablespoon fresh rosemary leaves, minced (or 1/2 teaspoon dried)
Directions
  1. In a large bowl, sift together the garbanzo flour, salt and pepper, and then add the rosemary leaves.
    Whisk in the warm water and 2 tablespoons of the olive oil.
    Cover the bowl and allow the batter set at room temperature for at least 30 minutes or up to 12 hours.  After resting, the batter should have the consistency of heavy cream. Stir the sliced onions into the batter.

    When ready to cook the socca, preheat the oven to 450 degrees F.  When the oven has come to temperature, heat a heavy skillet with a 10-inch diameter* (cast iron is preferable) for 5-10 minutes or until very hot.
    Remove the skillet from oven and add 1 tablespoon oil to the hot pan.  Pour the batter into the pan and bake for 10-15 minutes or until the “pancake” is firm and the edges are set.  The top may not be browned, which is okay.
    Switch the oven to broil.  If you wish, brush the the socca with a thin layer of oil.  (This is not required but will help the socca retain a little extra moisture.) Place it a few inches below your broiler for 1-2 minutes, or just long enough to brown it in spots.  Watch carefully so the socca doesn’t burn. Cut into wedges and serve hot, with toppings of your choice.

Notes

If you prefer a thinner pancake, cook the batter in a skillet with a 12-inch diameter and check the oven a few minutes early.

A pizza pan may be used as an option to the skillet.

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