The recipe really couldn't be any simpler - there are only four ingredients - and the end result is incredibly versatile. Served on its own in bite-size pieces or as a base or wrap for other toppings/fillings, it is naturally gluten-free and vegan, so everyone can take part in its glory!
Here's how it's made:
Makes two to three 10-inch pancakes, depending on thickness
1 cup chickpea flour
1 cup lukewarm water
1 teaspoon sea salt
2 1/2 tablespoons olive oil, divided
1/8 teaspoon ground cumin or other spice (optional)
additional sea salt and olive oil for serving
1. Mix together the flour, water, salt, 1 1/2 tablespoons of the olive oil, and cumin, if using. (Note - most socca recipes recommend letting the batter sit for a couple of hours before cooking, but honestly, I don't notice a difference in the end result, so I don't bother.)
2. Heat the broiler in your oven. Use the remaining olive oil to oil a cast-iron skillet and then heat the pan in the oven.
3. Once the pan and the oven are REALLY hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
5. Slide the socca out of the pan onto a cutting board, slice into pieces, then add coarse salt and a drizzle of olive oil.