This was my first time trying Socca for family over Easter weekend and I can't believe I've been living without it for this long! Delicious!!
Kalamata Olive and Herb Socca with Roasted Vegetables – Gluten-free + VeganAdapted from many different recipes Makes about two nine-inch soccas
1 1/2 cups chickpea/garbanzo bean and fava bean flour
blend (this is what I had on hand, you can use just chickpea (or garbanzo bean) flour alone, which is the traditional way to make it)
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups lukewarm water
3 tablespoons extra-virgin olive oil, plus more for the pans
2 tablespoons fresh basil, roughly chopped (rosemary would also be good or any other fresh herb of your choice)
1/2 cup kalamata olives, pitted and roughly chopped
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups lukewarm water
3 tablespoons extra-virgin olive oil, plus more for the pans
2 tablespoons fresh basil, roughly chopped (rosemary would also be good or any other fresh herb of your choice)
1/2 cup kalamata olives, pitted and roughly chopped
Roasted Vegetable Topping2-3 cups roasted in-season vegetables of your choosing (or any other topping of your choice)
I just roasted a bunch of fresh asparagus, 1 cup of sliced mushrooms, 1 poblano pepper, 1 garlic clove and 1 cup of halved cherry tomatoes with about 1 tablespoon of olive oil and a sprinkle of Herbes de Provence and a little sea salt, in a 425º oven for about 20-25 minutes, until tender and lightly browned. Feel free to top your socca with whatever toppings of your choice or just serve it as is.
I just roasted a bunch of fresh asparagus, 1 cup of sliced mushrooms, 1 poblano pepper, 1 garlic clove and 1 cup of halved cherry tomatoes with about 1 tablespoon of olive oil and a sprinkle of Herbes de Provence and a little sea salt, in a 425º oven for about 20-25 minutes, until tender and lightly browned. Feel free to top your socca with whatever toppings of your choice or just serve it as is.
In a large bowl, sift in the chickpea flour, then add in the salt, and pepper. Whisk in water and olive oil. Then stir in the basil. The batter should be very thin, much like a crepe batter. Let sit on the counter, covered, for as many hours as possible, but at least 30 minutes. You can also cover and refrigerate it overnight.
Place two nine-inch round cake pans in the center of the oven and preheat to 500º F. Remove the pans when the oven is to temperature, add a glug of olive oil to each pan (maybe around 1/2 to 1 tablespoon in each pan) swirl around in the pan to get a nice even coating all the way around and up the sides a bit. Return to pans the oven for a couple of minutes to heat up the oil. Once the oil is heated up, carefully remove the hot pans from the oven and pour half of the batter into each pan, split the chopped up olives in half and add half to each pan, just sprinkle over top of the batter. Bake for about 5 to 8 minutes or until the pancake is firm and the edges are set. Then place the pans into the broiler (or turn on the broiler in your oven) and broil for an additional 3-5 minutes, until the top gets some nice browned/black spots. Remove from oven and carefully flip out onto a cutting board. Cut into wedges and top with toppings of your choice. This is great as a meal or as an appetizer. If your pancake is a little thinner and it’s breaking apart, no worries at all, this snack is meant to be rustic and eaten with your fingers.
