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Fig & Ricotta Socca

  • 15 m
  • 1 h
Carolyn Malcoun
“Socca (pronounced SO-kah) is a thin chickpea crêpe popular across Italian and French towns along the Ligurian Sea (it's called farinata in Italy). Typically savory, this lightly sweet gluten-free socca recipe is adorned with fresh ripe figs and a drizzle of honey. Serve as an appetizer or at brunch.”


    • 1 cup chickpea flour (see Tip)
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 cup water
    • 2 tablespoons extra-virgin olive oil, divided
    • ½ cup part-skim ricotta cheese
    • 3 fresh figs, sliced
    • 1 tablespoon honey


  • 1 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.
  • 2 Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450°F for 30 minutes.
  • 3 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 ricotta and figs.
  • 4 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).
  • 5 Turn the broiler to high. Broil the socca on the upper rack until browned in spots, 1 to 3 minutes. Drizzle with honey 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.
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