Best Socca Farinata Recipes

SOCCA (FARINATA)

Steps:

• Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
• Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
• Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
• Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.

SOCCA (FARINATA)

Steps:

• Combine chickpea flour, water, and olive oil in a bowl. Season with cumin, salt, and pepper to taste. Stir everything together until smooth. Set aside and let rest at room temperature for 2 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Place a cast iron skillet in the oven until hot, 5 to 7 minutes.
• Carefully remove skillet from oven, grease with oil and pour half of the the batter into the skillet, tilting so batter is evenly distributed.
• Bake in the preheated oven until socca is set, about 7 minutes. Turn on broiler and brown for 1 minute. Remove from oven and slide onto a plate. Repeat with remaining batter.

AVOCADO TOMATO VEGAN SOCCA (FARINATA)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine chickpea flour, water, 1 tablespoon olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper in bowl; whisk until smooth. Let sit for 15 minutes.
• Heat a cast iron skillet over medium heat. Add 1 tablespoon olive oil and swirl around to coat skillet. Pour batter into skillet and cook until edges are golden, about 2 minutes.
• Place skillet in the preheated oven and bake until socca is set, about 12 minutes. Remove from the oven and top with avocado, tomato, and black olives. Drizzle with remaining 1 tablespoon olive oil.
• Return to the oven and bake until golden and crispy, about 5 minutes.

FARINATA/SOCCA

Steps:

• Whisk together the chickpea flour, water, cumin, and olive oil. Cover container and let rest for 2-3 hours at room temperature. When ready to cook Socca, preheat broiler. (I have a gas broiler, so I'm not sure how the results would be different with an electric broiler.) When broiler is hot, brush cast iron griddle or frying pan with olive oil, heat under the broiler for 2-3 minutes, then remove from oven (use a mitt!) and pour on a thin layer of batter. Cook Socca under the broiler until it has firmed and well-browned, especially on the edges. For me, this took 2-4 minutes under the broiler. Continue to make Socca pancakes like this, brushing the griddle with oil and heating it between each one. Cut finished Socca into rough triangular pieces, sprinkle with sea salt and fresh ground black pepper and drizzle with olive oil. Serve hot. Reduce heat under onions to medium-low. Push onion slices to center of pan and pour garbanzo mixture around them, then lift onions so batter can flow under them. Sprinkle socca with sage leaves. Cook until socca feels dry when lightly touched and is browned on the bottom (lift carefully with a spatula to check), 12 to 14 minutes. 5. Broil 6 to 8 inches from heat until top is lightly browned, 3 to 4 minutes. 6. Cut into wedges and serve with a wide spatula. Add salt to taste.