Socca

Method

1. 1

   Mix the batter

   At room temperature, whisk the chickpea flour, plain flour, water, olive oil, salt, black pepper, rosemary and lemon juice until smooth, about 2 minutes. Break up any flour lumps.

2. 2

   Rest

   At room temperature, leave the batter for 45 minutes.

3. 3

   Heat the pan

   Heat the oven to 230°C, or 210°C fan, with a 25 cm ovenproof frying pan inside for 10 minutes. Carefully remove the very hot pan, add a thin film of olive oil and swirl to coat.

4. 4

   Bake

   Pour in the batter and return the pan to the oven at 230°C, or 210°C fan, for 12 to 15 minutes. The surface should be set and golden in patches, with crisp edges pulling away from the pan.

5. 5

   Brown the top

   Switch the grill to high and grill the socca for 1 to 2 minutes, watching closely. Take it out when dark golden spots appear.

6. 6

   Serve

   At room temperature, rest the socca in the pan for 2 minutes, then loosen the edges and cut into wedges. Serve warm while the edges are still crisp.

Tips

• Whisk thoroughly to break up flour lumps before resting the batter.
• Use oven gloves when handling the hot pan, and coat it with oil before adding the batter.
• Watch the socca closely under the high grill, as the dark golden spots appear quickly.

Swaps

• Use thyme instead of rosemary for a different herbal note.
• Replace the lemon juice with an equal amount of white wine vinegar.

Storing

Refrigerate leftovers in an airtight container for up to 2 days, then reheat in a hot oven until warmed through.