Socca (French Chickpea Flatbread)

Method

1. 1
   • chickpea flour 250 g
   • water 5 dl

   Whisk the batter — In a large bowl, whisk the chickpea flour with the water until completely smooth and no lumps remain.

2. 2
   • olive oil 4 tbsp
   • salt 1 tsp
   • black pepper to taste
   • dried thyme 1 tsp
   • garlic 1

   Season and rest the batter — Whisk in the olive oil, salt, black pepper, dried thyme and garlic. Cover and let the batter rest at room temperature for at least 1 hour (or up to overnight in the fridge).

   ⏱1 hr
3. 3

   Preheat the pan — Preheat the oven to 240°C (465°F) with a large ovenproof skillet or baking sheet inside.

   ⏱10 min
4. 4
   • olive oil 4 tbsp

   Pour into the hot pan — Carefully remove the hot pan, brush generously with olive oil, then pour in the batter in a thin, even layer.

5. 5

   Bake until golden — Bake for 12-15 minutes until the top is set with golden-brown, slightly charred spots and the edges pull away from the pan.

   ⏱14 min
6. 6
   • fresh chives 1 tbsp

   Slice and serve — Slide the socca onto a board, scatter with fresh chives, cut into wedges and serve immediately while hot and crisp at the edges.