Sylvie’s Focaccia Socca
Ingredients
- 1 cup chickpea flour
- 1 tbsp Rosemary Garlic Seasoning
- Sea Salt, to taste
- 1 1⁄4 cups water
- 2 tbsp olive oil
- extra virgin olive oil and Sea Salt for serving
- 1 cup Pesto Sauce
- 2 tbsp Pesto Sauce Mix
- 2 tbsp water
- 2 tbsp pine nuts or pistachio nuts, optional
- 1 tbsp grated Parmesan cheese
- 1⁄4 cup olive oil
Preparation
- In a large bowl, whisk flour with Rosemary Garlic Seasoning and Sea Salt. Add water and 1 tbsp oil. Whisk to evenly blend. Or place first 5 ingredients in a wide mouth jar. Using a hand blender, blitz to evenly mix.
- Cover mixture and let stand, at room temperature, at least 1 hour, preferably two.
- Arrange oven rack in top third of oven and preheat broiler to high. Brush a 12-in frying pan with some of the remaining olive oil. Be sure to brush bottom and sides of pan. Place in oven and let pan heat until very hot, 1–2 minutes.
- When very hot, carefully remove from oven. Pour in 1 cup batter and quickly tilt and swirl to form an even coating on bottom and partway up sides of pan (the side bits turn deliciously crispy).
- Broil until socca starts to blister and is firm to the touch, about 4–6 minutes. Turn out onto a cutting board. Generously drizzle with olive oil and season with Sea Salt. Repeat process with remaining batter.
- Cut socca into squares, triangles or strips. Dish up with olive oil, Pesto, and generous pinches of freshly ground sea salt.
Epicure Products Used
Nutritional Information
Per serving: Calories 100, Fat 7 g (Saturated 1 g, 0 0 g), Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 5 g (Fiber 1 g, Sugars 1 g), Protein 3 g.
Tips
Flavour Changer: To Epicurize your Socca or Farinata, try these combinations:
Add 1 tbsp Guacamole Dip Mix to flour mixture. Serve with prepared Salsa. Add 1 tbsp 3 Onion Dip Mix to flour mixture. Serve with prepared Roasted Garlic Aioli. Add 1 tbsp Herb & Garlic Dip Mix to flour mixture. Serve with prepared Mango Curry Dip.