| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 700 |
| Total Fat | 61 g |
| Saturated Fat | 9 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 406 mg |
Reviews
Since going gluten free, it is hard to find a decent bread to eat without a lot of work. My flour was a combo of chick pea flour, pigeon pea flour and unfortunately rice flour, but it worked really well with this. I was afraid a tblspn of black pepper would be too much, so I only used a tsp. Next time I will do the full tblspn. I did the pesto almost as per recipe, but was short on parsley so added some chives. ext time will add more, but it was all pretty tasty. I only did 5 minutes, and think that was plenty, at least for my oven. I will definitely make again. I love how easy and quick it was to make. Unfortunately, my rose’ was finished the day prior.
I recently have tried to gut gluten out as much as possible. I was excited when I saw this, and how easy it was. Super easy, and tastes good. I would suggest cooking it the full 7 minutes. I was about 6, and will cook it longer next time. I used chives, scallions, and radish greens with olive oil & lemon juice. Dipping sauce was essential! I will be cooking this again for an appetizer.