Caramelized Onion, Olive & Anchovy Socca
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.Advertisement
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.
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.
1 starch, 1/2 vegetable, 2 fat