Socca (pronounced SO-kah) is a thin chickpea crêpe popular in Italian and French towns along the Ligurian Sea (it's called farinata in Italy). In this healthy recipe, the socca is like a cross between a pissalidière and a gluten-free, anchovy-topped pizza.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2016
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, salt and pepper in a large bowl. Add water; whisk until smooth. Let rest while the oven preheats or refrigerate for up to 1 day.

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  • Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450 degrees F for 30 minutes.

  • Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 5 minutes. Reduce heat to medium and cook, stirring occasionally, until golden, about 6 minutes more, adding a tablespoon or two of water, if needed, to prevent burning.

  • When the oven is preheated, carefully remove the hot pan and swirl in 1 tablespoon oil. Whisk the batter, pour it into the pan and swirl to coat. Top with the onion, anchovies and olives.

  • Bake until the bottom is browned and the edges are crispy, 16 to 20 minutes. Remove from the oven and, using a pastry brush, dab the socca with the remaining 1 tablespoon oil (brushing can dislodge the toppings).

  • Turn the broiler to high. Broil the socca on the upper rack until browned in spots, 1 to 3 minutes. Top with thyme and cut into wedges.

Tips

To make ahead: Refrigerate socca batter (Step 1) for up to 1 day.

Tips: Chickpea flour made from ground dried chickpeas (aka garbanzo beans), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.

Nutrition Facts

229.7 calories; protein 6.5g 13% DV; carbohydrates 26.6g 9% DV; exchange other carbs 2; dietary fiber 4.8g 19% DV; sugars 8g; fat 10.9g 17% DV; saturated fat 2.6g 13% DV; cholesterol 5.1mg 2% DV; vitamin a iu 185.5IU 4% DV; vitamin c 6.6mg 11% DV; folate 45.4mcg 11% DV; calcium 66.3mg 7% DV; iron 1.3mg 7% DV; magnesium 40.6mg 15% DV; potassium 278.2mg 8% DV; sodium 286.2mg 11% DV; thiamin 0.1mg 14% DV.