Socca or Farinata

Socca or Farinata is a delightful chickpea pancake that has been enjoyed for centuries in the regions of Provence and Liguria. These large, thin pancakes are simple, rustic, and incredibly versatile. Traditionally cooked in wood- or coal-burning ovens, they can be made with just a few basic ingredients. While the classic version consists of chickpea flour, water, salt, and pepper, you can also enhance the flavors with onions and rosemary. Whether enjoyed plain or dressed up with toppings, Socca or Farinata is a satisfying and flavorful dish that can be enjoyed for any meal of the day.

MAKES: 4 to 6 servings

TIME: 1 hour, plus time for the batter to rest

INGREDIENTS:

• 1 1/2 cups lukewarm water
• 1 cup chickpea flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper, or more to taste
• 4 tablespoons extra virgin olive oil, plus more as needed
• 1/2 small yellow onion, thinly sliced (1/4 to 1/2 cup, loosely packed, to taste; optional)
• 1 tablespoon fresh rosemary leaves (optional)

INSTRUCTIONS:

1. In a mixing bowl, pour the lukewarm water and sift the chickpea flour into it. Whisk the chickpea flour, water, salt, pepper, and 2 tablespoons of olive oil together until well combined. Make sure to eliminate any lumps of chickpea flour by sifting or using a fine-mesh strainer. Cover the bowl with a towel and let the batter sit at room temperature for at least a few minutes and up to 12 hours to allow the flavors to develop.
2. Preheat the oven to 450°F (230°C). Grease a well-seasoned or nonstick 12-inch pizza pan or skillet with 2 tablespoons of olive oil.
3. Stir the sliced onion and rosemary leaves into the batter. The batter will still be slightly thicker than its original consistency. Pour the batter into the greased pan.
4. Bake the socca for about 15 minutes, or until the pancake is firm and the edges are set.
5. Switch the oven to the broiler setting. If desired, brush the top of the socca with a little more olive oil.
6. Place the socca a few inches away from the broiler and broil for a minute or two, until it becomes spottily browned on top. Be careful not to overcook or burn it.
7. Remove the socca from the oven and cut it into wedges. Serve hot or warm as an appetizer or a main dish.

SERVING SUGGESTIONS:

• Serve the Socca or Farinata as an appetizer or a light meal. Cut it into wedges and arrange them on a platter for easy sharing.
• Accompany the Socca or Farinata with a side of mixed greens dressed with lemon vinaigrette or a simple tomato salad to add freshness and balance to the dish.
• Top the Socca or Farinata with additional ingredients such as sautéed mushrooms, caramelized onions, or roasted vegetables for added flavor and texture.
• Sprinkle freshly grated Parmesan cheese or crumbled feta cheese over the Socca or Farinata just before serving to add a savory and creamy element.
• Serve the Socca or Farinata as a base for other toppings, such as sliced avocado, sun-dried tomatoes, or a dollop of pesto, for a more substantial and customizable meal.
• Pair the Socca or Farinata with a glass of chilled white wine or a light, refreshing beer to complement the flavors and enhance the overall dining experience.
• For a Mediterranean-inspired meal, serve the Socca or Farinata alongside other dishes like hummus, tzatziki, olives, and grilled vegetables to create a vibrant and flavorful spread.
• Enjoy Socca or Farinata as a brunch item by serving it with poached eggs and a side of fresh fruit for a satisfying and protein-rich meal.
• Pack the Socca or Farinata as a picnic snack or lunchbox treat. Cut it into smaller squares or roll it up with fillings like sliced turkey, lettuce, and tomato for a portable and delicious meal on the go.

Enjoy the delicious simplicity of Socca or Farinata. Serve it as a standalone dish, as an accompaniment to soups and salads, or as part of a Mediterranean-inspired meal. Experiment with different toppings and variations to make it your own.