- 1 cup chickpea flour (AKA garbanzo bean flour; preferably sprouted chickpea flour)
- 1 cup room temperature water
- 3 tablespoons extra virgin olive oil, divided
- ½ teaspoon fine sea salt (I use Real Salt)
- 2 tablespoons chopped rosemary, or other herbs for garnish
- Preheat the oven to 425 degrees Fahrenheit. Allow it to come up to temperature before heating your cast iron skillet in the oven (see step 4).
- Prepare the socca batter. Combine with chickpea flour and salt in a medium bowl. Using a whisk, stir in the water until a smooth batter forms. Using the whisk, stir in 2 tablespoons extra virgin olive oil until the batter is well combined and smooth. You don’t need to whip air into the batter, the whisk just helps make it smooth.
- Let the batter rest for at least 30 minutes (up to 2 hours). This is an important step, don’t skip it. It’s just about enough time to allow your oven to come up to temperature and preheat the cast iron skillet.
- Place your cast iron skillet in the oven after the oven has come up to temperature. Allow the cast iron skillet to preheat (empty) in the oven for 15 minutes. This gets the skillet nice and hot and allows for even cooking.
- Once preheated, very carefully remove the cast iron skillet from the oven with oven mitts. Swirl 1 tablespoon of extra virgin olive oil around the hot skillet, then pour your batter into the skillet.
- Return the skillet to the oven and turn the oven to broil. Bake under the broiler for 7-10 minutes until the socca is cooked through and set.
- The socca is done once it slightly pulls away from the sides of the pan and the edges turn golden brown.
- Once the socca is prepared, top with your favorite toppings. We like to sprinkle ours with freshly chopped rosemary and an additional small sprinkle of sea salt. Others may prefer feta and cooked veggies on top. A gluten-free socca pizza also sounds delish.
This recipe is for a 12-inch skillet.
If using a 10-inch skillet, adjust the measurements for the batter to 3/4 cup chickpea flour, 3/4 cup water, 1½ tablespoons extra virgin olive oil and ¼ teaspoon + 1 big pinch sea salt. Still use 1 extra tablespoon of extra virgin olive oil in the bottom of the pan before cooking.
- Calories: 92