Easy Socca Flatbread
It's better when it's good. Made with my own hands #42
For your summer aperitifs and lunches, try this socca recipe served with a fresh salad or tapenade. Socca is also #itsbetterwhenitsgood #smeg
Preparation: 10 min.
Cooking: 7 min.
Ingredients for 2 soccas:
125 g chickpea flour
250 ml water
2 tbsp olive oil + a little extra for the pan
Fleur de sel (sea salt flakes)
Thyme
Preheat the oven to 240°C (475°F). Oil a 22 cm (9-inch) ovenproof pan. Place it in the oven to preheat.
In a bowl, combine the chickpea flour, fleur de sel, and olive oil. Pour the cold water into the bowl. Whisk vigorously to avoid lumps. The consistency should be that of a thick pancake batter. Pass the batter through a sieve to remove any remaining lumps.
Remove the pan from the oven and pour in the batter with a ladle. Spread the batter evenly, making sure it reaches the edges of the pan. Bake for approximately 7 to 10 minutes, keeping a close eye on it. The socca should be set and starting to brown.
Remove from the oven and loosen the socca from the pan with a spatula to unmold it.
Cut the socca into wedges and serve immediately while still hot, sprinkled with salt and thyme, perhaps with a good tapenade and a salad of fennel, spring onions, and olives.