Socca
Makes 3-4 pieces
- 1 cup chickpea flour (besan)
- 1 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried rosemary
- 1 tablespoon olive oil, plus extra for the pan
Mix all ingredients in a medium size bowl with a whisk. Cover, and chill for at least 30 minutes.
When batter is ready, preheat your oven to 450 degrees, and place a cast iron pan inside to heat up. Remove the pan (use 2 potholders it’s going to be super hot), and pour 1/4 cup or so of batter in, swirling the pan to evenly coat.
Place in the oven until firm and it begins to blister and blacken in spots on the top (this will vary depending on your oven, it took me about 4 minutes). If you find your socca is not blistering appropriately, you can set your oven to broil and place the pan close to the broiler for a few minutes.
Gently remove the socca from the pan, and cut into wedges to serve. Drizzle some more olive oil and kosher salt on top, if you like.
