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Rosa Jackson’s Socca

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This recipe makes enough for 2 cake tins or 1 large socca or pizza pan.

125 g chickpea flour (about 1 cup)
250 ml cold water (about 1 cup)
45 ml olive oil (3 tbsp)
1/2 tsp salt
1 sprig rosemary
Freshly ground pepper

In a mixing bowl, combine the water and chickpea flour. Add 15 ml (1 tbsp) olive oil, the salt and chopped rosemary leaves. Mix well until smooth. The batter should have the consistency of light cream – add water if necessary. Set aside at room temperature for at least 2 hours or, better yet, let the batter rest overnight, covered, in the refrigerator.

Heat the oven on maximum heat for at least 20 mins, with the cake tins or socca pan inside. Pour 1 tbsp olive oil into each of the 2 tins, or 2 tbsp oil into the large pan, and place in the oven to heat for 5 mins. Pour the socca batter into the tin(s). Place in the upper part of the oven.

After 5 mins, turn on the oven’s broiler (grill). Cook for 3-4 mins, until the socca starts to brown and even burn a little in spots.

To serve, cut into rough pieces and sprinkle with plenty of freshly ground pepper.

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