WOOD-FIRED SOCCA WITH GARDEN HERB DIPPING SAUCE

Wood-Fired Socca with Garden Herb Dipping Sauce image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 cup garbanzo flour
2 tablespoons olive oil, plus more for the pan and drizzling
3/4 teaspoon kosher salt
Pinch ground cumin, optional
Pinch smoked paprika, optional
1 tablespoon crushed black pepper
Finishing flaky salt, such as Maldon
1 cup fresh basil leaves
1 cup roughly chopped fresh Italian parsley
1/2 cup roughly chopped fresh mint
1 cup olive oil, plus more if needed
3 tablespoons lemon juice
1 tablespoon kosher salt
Serving suggestion: rose wine

Steps:

Preheat a wood oven to 500 degrees F. (See Cook's Note.)
Whisk the flour, oil, salt, cumin, paprika (if using) and 1 cup water in a medium mixing bowl until smooth. Set aside to rest for 30 minutes.
For the herb dip: In a food processor, combine the basil, parsley, mint, oil, lemon juice and 1/2 tablespoon salt and blend until smooth. Adjust the thickness with additional oil and adjust seasoning with the remaining salt. Put in a small bowl for dipping.
Five minutes before the batter is finished resting, put a 10-inch cast-iron pan in the oven to preheat.
Remove the preheated cast-iron pan from the oven, then coat with a teaspoon oil and pour in the socca batter. Place back in the oven and cook until blistering and brown, with crispy edges and flexible but cooked through in the center, 5 to 7 minutes.
Remove from the pan with a spatula to a cutting board. Sprinkle with black pepper and sea salt flakes. Rough cut into pieces and serve warm with the herb sauce and cold rose wine!