Known throughout Southern France and parts of coastal Italy, socca (also known as “farinata,” “cecina,” and “torta de ceci”) is a pan-griddled flatbread made from Garbanzo Bean Flour. It is an ideal base for all kinds of spreads, from pesto, tapenades, harissa and caponata to soft cheeses and even yogurt.
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients
Makes 4 servings
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2 Cups Chickpea Flour
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2 Cups Cold Water
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3 Tablespoons Olive Oil, plus additional for pan
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1/2 Teaspoon Kosher Sea Salt Flakes
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1 Teaspoon Ground Cumin
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1 Teaspoon Aleppo Style Red Chile Flakes
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3 Garlic Cloves, minced
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2 Tablespoons Chopped Fresh Oregano
Directions
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Whisk together all ingredients in large bowl until evenly incorporated.
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Add additional olive oil to 10-inch nonstick skillet over high heat. Pour about 1/2 cup batter into pan, and tilt to cover bottom of pan. Cook until browned and firm at edges, about 3 minutes. Flip over and cook for additional 3 minutes until browned and crispy, but still slightly flexible in center.
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Remove from pan and slice into wedges. Sprinkle with salt and pepper to taste, and drizzle with olive oil. Serve with smear of fresh herbed goat cheese, or with your favorite tapenade.