![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/socca/&media=https://blythesblog.com/wp-content/uploads/2020/05/Socca-1920x850.jpeg&description=This recipe for Socca is from <a href="https://www.amazon.com/Drinking-French-Cocktails-Apéritifs-Traditions/dp/1607749297">Drinking French</a>, by David Lebovitz. I decided to make it because I have leftover chickpea flour from my <a href="https://blythesblog.com/recipe/onion-bhaji/">Onion Bhaji</a> recipe. Socca, farinata, torta di ceci, or cecina is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Genoa and later became a typical food of the Ligurian Sea coast, from Nice to Elba island. The great thing is that it's gluten-free. It has a very interesting texture and is really good served with an ice-cold rosé from Province. data-pin-do=)
Socca
May 12, 2020
This recipe for Socca is from Drinking French, by David Lebovitz. I decided to make it because I have leftover chickpea flour from my Onion Bhaji recipe. Socca, farinata, torta di ceci, or cecina is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Genoa and later became a typical food of the Ligurian Sea coast, from Nice to Elba island. The great thing is that it's gluten-free. It has a very interesting texture and is really good served with an ice-cold rosé from Province.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 6 Servings
Directions
1In a medium bowl, whisk the chickpea flour, salt, cumin, water, and olive oil until smooth. Cover and let rest for 1 hour at room temperature. (The batter can rest for up to 6 hours at room temperature if you want to make it in advance.)
2When ready to make the socca, adjust the rack to the top third of the oven, place a 10-inch cast-iron skillet on it, and preheat the oven to 450° F.
3Remove the skillet from the oven (remember to stay aware of how to the pan is, especially the handle) and carefully brush the bottom and sides with olive oil. Pour in the socca batter and, using an oven mitt to hold the handle, tilt the pan to spread the batter around so it’s even. Bake the socca until it feels almost, set, about 8 minutes. Remove from the oven and turn on the broiler.
4Brush a little olive oil over the top of the socca. Place it back in the oven and broil until the top turns brown in patches, which will take 1 to 4 minutes, depending on your broiler. Watch it carefully. Remove the pan from the oven, run a spatula under the socca to release it from the pan, and slide it onto a cutting board. Brush with additional olive oil, slice the socca into wedges, and serve with a liberal sprinkling of flaky sea salt and black pepper.
Note
1Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.
Recipe from Drinking French, by David Lebovitz, 2020.
Chickpea flour - You can find chickpea flour in the bulk bins at Whole Foods and other natural foods-type stores. Bob's Red Mill also sells it in packages. Look for it under the name "garbanzo bean flour" if you're having trouble finding it.
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