I love Socca. I admit I love anything that has chickpeas or chickpea flour.
But Socca has a special place in my heart, with memories of special times
with special people, spent in the South of France.
Socca is a specialty of South East France, mostly in and around
the city of Nice. Across the border in Italy it is called Farinata.
Traditionally there are no toppings, it is made with chickpea flour, salt and
olive oil. And this is what I've had in France - simple plain delicious Socca.
But I had lots of zucchini in my fridge and I thought it would make a perfect
topping for my Socca and I'm so glad because it really did :-)
You can play around with variations - different toppings, or additions.
2 cups Chickpea flour ( also called gram flour or garbanzo flour)
2 and 1/4 cups Water
4 tbsp Olive Oil
Fine round slices of zucchini
Half a red onion lightly caramelized in olive oil (optional)
1 tbsp of Herbes de provence (or mixed dried herbs)
sea salt to taste
Fresh thyme (optional)
Lots of Black pepper
This makes two trays of Socca. You can half the ingredients and make
just one, but use 1 tbsp of oil in the batter, and 1 and a 1/2 on the tray.
Add water little by little to the flour and whisk till well combined
and there are no granules left. The batter should be totally smooth.
You might need to add a little more water.
Add 1 tbsp of olive oil, salt and the herbs. Mix then leave it to rest
for around 20 to 30 minutes.
Heat the oven to 200 C and warm a baking tray or cast iron oven pan
for a few minutes.
Pour 1 and a 1/2 tbsp of Oil on to the tray and move the tray to spread
the oil all over. Pour the batter on the oil till you get around 1/4" thickness
or even slightly less.
Spread the onions over it then lay down the zucchini slices.
Crush fresh thyme over it and sprinkle some salt and pepper.
Bake it for 15 to 20 minutes till it is set and a knife comes out clean.
Drizzle some olive oil over and eat it warm.
We ate these slices of Socca for lunch with a big bowl of greens
and a yummy ginger and garlic roasted broccoli
Keep it Simple. Be Creative.
Taste and Play. Find your Own Way.