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Socca

Recipe information

  • Yield

    makes 8 wedges

Ingredients

2 1/2 cups chickpea flour
1/2 cup extra-virgin olive oil, plus more for the skillet
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh rosemary

Preparation

  1. Step 1

    Heat the broiler with the rack 8 inches from the heat source. Stir together the flour, 2 cups water, the oil, and 1 tablespoon salt in a medium bowl.

    Step 2

    Oil a 12-inch cast-iron skillet; pour in the batter. Broil until golden brown, 3 to 4 minutes. Reduce oven to 400°F; bake until set, about 6 minutes. Sprinkle with the rosemary; season with salt and pepper. Cut into 8 wedges, and serve.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFrenchEuropeanChickpea FlourFlourRosemaryHerbs & SpicesSideStarterLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerOven BakeCast Iron SkilletCookbooks
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