Hellooooo humidity!! It is starting to feel a lot like summer here in Madison (i.e. an armpit). I love the early-to-mid spring season, but come high-summer, Wisconsin really turns into a sauna. Great for plants, but probably not for wearing cute summer clothes and looking effortlessly summer-chic in that white vintage shirt you just got. Ha, yeah right!!!
And now, I ask you to turn on your oven...to broil. I know, I know. It will only take a few minutes (about 15), and the payoff is great. Socca is a flatbread hailing from Genoa, Italy. There, you may find it as "farinata" or torta di ceci" or "cecina", literally "bread of chickpeas" in Italian-they are a creative bunch, arne't they? The unleavened crepe-like bread slowly made its way along the ligurian coast, and became a staple in Nice, France and Pisa, Italy (and now my kitchen, hopefully yours too). It is made with chickpea (garbanzo bean) flour, water, olive oil, salt and a dash of cumin. Legit socca is made in scortching-hot a wood or coal burning oven. The batter is spread thinly on a hotter-than-the-sun pan, quickly cooked, and the result is a thin, semi-crispy flatbread perfect for dipping, topping, or scooping up other foods. Socca in my apartment is made under the broiler. Yep, there is probably a great deal of difference between these two cooking methods, but my version is pretty darn tasty (and I currently lack a wood/coal fired oven....). Thanks to the high-protein and high-fiber flour, you can really make socca the main highlight of a light spring or summer meal. I love to have "socca and salad" night, because it is super simple and most importantly FAST. Oh, and it is vegan, gluten-free, sugar-free, soy-free and most importantly, delicious!!! Take THAT, gluten-free challenge!!
Some of our favorite toppings inlcude: sauteed spinach or kale with garlic, finely minced garlic with olive oil and lots of parsley, fresh tomatoes with sea salt and olive oil, lemon-tahini sauce and parsley, and avocado with sea salt, olive oil and pepper. The list could go on...be creative! I was recently thinking a caprese-inpsired version with summer tomatoes, basil and your favorite cheese (I am currently working on a fermented cashew cheese! But fresh mozz would be awesome, too).
I have made socca a bunch of times now, and have learned a few tricks along the way (ok a bunch, but please don't be alarmed, it is really simple!). My perfect socca is slightly crispy on the bottom, browned nicely on the top with the intermitent dark spots, and has a firm texture-perfect for cutting, slicing and topping.
- First: make you batter at least 1 hour ahead of time. This takes all of 5 minutes, so I don't think I am asking for much here! You can do this in the morning, cover it, and let is sit in a cool place or the fridge while you're at work, school...or doing whatever you do. The resting time helps the starches in the flour hydrate, and work their magic. Yes, this is Italian afterall, so there must be magic/superstitions/paranoia involed...right? Right. Maybe not paranoia in this case. Anyways...
- Second: use a heavy pan that can withstand and retain heat, preferrably cast-iron. I use my 14" well-seasoned cast iron monster, and it does a fabulous job. I have not used any other pan, but regardless, make sure whatever pan or tool you do use is safe under the broiler. But seriously, consider a cast iron pan...they are cheap and if taken care of, last a lifetime. The recipe and tips I provide are specific for cast iron pans.
- Third: pre-heat the pan under the broiler until it is hot-hot-hot. I mean, HOT. Your pot holder should fear for its life when you use it to take the hot pan out of the oven using EXTREME CAUTION. For this obvious reason, make sure your potholder is safe to use; I use silicone ones when performing this task, because synthetic fibers do melt. Let me learn that lesson for you. Don't repeat it. Maybe consider some welding gloves if you are concerned. The end goal: you should hear the batter sizzle when you pour it in the hot pan.
- Fourth: you need quite a drizzle of olive oil in the hot-hot pan, and be sure to coat the entire bottom to prevent sticking. I use extra virign, but use any high-quality olive oil you'd like.
- Fifth: bake under the broiler until blistered, and then take it out and let it rest for 5-10 minutes. This allows the socca to finish cooking, firm up a bit, and helps release it from the pan.
- Sixth: Using a offset spatula (like this one if you have one or similar), carefully slide it under the socca several times around the entire thing; don't worry if you poke through the socca or if some sticks, you'll get the hang of this with some practice. Slide the socca onto a cutting board, or a parchment-lined baking tray for a quick clean-up later. NOW is the time to top the entire thing with olive oil, herbs and garlic or toppings desired. If you do that while it is in the pan, it gets soggy and quite tricky to release. Also, by sliding out of the pan, it is much easier to cut. I use a pizza cutter or large chef's knife.
....got all that? Really, it is simple. Don't be scared. Go buy some garbanzo bean flour (I have had great results with Bob's Red Mill), and make some socca!! I adapted my recipe and parts of my method from David Lebovitz. Note: he makes several socca from this recipe, but I make one for a thicker, heartier socca perfecy for topping. Feel free to experiment!
NOTE: I use weight measurements here, because I find that 1 cup of garbanzo bean flour is less than 160 grams due to its fluffy character. Using 1 heaped cup garbanzo flour should be roughly 160 grams, hence the 130-160g below. In the end, you can add more flour or add a touch more water to get at the consistency of a pancake batter.
Socca // vegan, gluten-free, soy-free, sugar-free, nut-free // serves 2 as a main, or 4 as a side //
- 1 heaped cup (130-160 grams) high-quality chickpea flour (like Bob's Red Mill)
- 1 cup plus 2 TB (280 g or ml) water
- 3/4 tsp sea salt
- 1/8 tsp ground cumin
- 2 1/2 TB olive oil, divided
- toppings you'd like (ideas above!!)
1. Mix the batter ingredients with a whisk or fork, using 1 1/2 TB of the olive oil, making sure all lumps are mixed out. The consistency should be like a crepe batter, or slightly runny pancake batter. If needed, add in a few more TB of chickpea flour. Allow to sit at least 1 hour at room temperature. It will thicken slightly.
2. Prepare any toppings you would like, and/or the garlic-parsley-olive oil mixture. Set aside.
3. Turn on broiler, and put pan under broiler until very, very hot. Take pan out, and quickly pour in the remaining 1 TB olive oil, or enough to coat the entire bottom in a generous layer, swirl to coat, and dump in the batter. It should sizzle. Immediately place back under broiler, and cook for 5-10 minutes, dpending on the power of your broiler. Keep an eye on it. Finished socca is crisp and brown around the edges, and will have some blisters.
4. Allow it to cool for about 5 minutes as described above in the "tips" section. Release from the pan, using a small metal offset spatula. Top with garlic-herb-olive oil, and/or any other toppings. Slice into pieces with a pizza cutter or sharp knife. Note: socca that is not topped will last 2 days in the fridge, wrapped. Eat cold, or pop into a toaster for a few minutes to re-heat.
The finished socca! I had more photos to share, but accidentally deleted them. It is Mercury retrogarde until June 11th, so I rest my case.
Onto a sheet pan lined with parchment for easy clean-up, and then drizzled with olive oil, 1 clove minced garlic and lots of parsley. Sea salt or Maldon is nice, too.
Top with whatever you'd like! I used a beautiful tomato from the farmers market, avocado, more olive oil, sea salt and pepper. So simple, but so good!!
Note the thickness and sturdy-yet tender!-texture...this socca holds up well to hefty toppings!
And dinner is done. Salad. Socca. (almost) Summer. Oh, and wine. Gotta have wine with this, while eating on a deck or porch. Or just your living room in front of Netflix. Whatever! Just enjoy!!