Socca (also called Farinata) is a chickpea flour bread that is traditionally prepared in wood ovens on copper disks and brought to the streets of Nice by bicycle. It’s a Monacoian street snack and really easy to make. Let your gluten free friends relax and enjoy some bread; it also makes a great pizza crust!
Preheat your oven to 450 and put a 12 inch cast iron skillet in the middle rack.
All that you need is chickpea flour (which even I could find in at the market in my mountain town), water, and a little fresh herbs if you’re into that. I added a pinch of finely chopped rosemary and it smelled heavenly. Mix them together and let rest for at least 15 minutes.
Take the pan out of the oven and pour in the batter.
Pop it back in the oven for about 10 minutes and then set you oven to broil to get the top nicely browned. It took about 10 additional minutes for me, but just keep a close eye on it!
Take it out and rough cut the bread any way that you like!
Eat it and imagine that you are rolling in money at the Casino Royale!
• 1 cup chickpea flour
• 1 cup water
• 1 small sprig rosemary, diced fine
• 4 tablespoons olive oil
• 1 tsp salt
• 1 tsp pepper
1. Place well seasoned cast iron skillet in the oven and preheat to 450 degrees
2. Whisk all ingredients minus 2 tablespoons olive oil in mixing bowl, cover loosely and let rest while oven preheats or for at least 15 minutes
3. Remove skillet from the oven, drizzle with remaining olive oil, and pour batter evenly in pan
4. Cook on upper rack of the oven at 450 for 10 minutes and then turn on broiler
5. Broil until top of bread blisters
6. Remove from the oven and loosen bread with a spatula
7. Rough cut the bread and serve warm