Socca

Ingredients — tap to check off as you gather

• 1 Tbs (15 mL) olive oil
• 1 cup (90 g) chickpea flour
• 1 cup (240 mL) water
• 2 Tbs (30 mL) olive oil
• ¾ tsp (4.5 g) salt
• 1 tsp (1 g) rosemary — chopped, optional
• ½ tsp (1 g) black pepper

Steps

1. Prep — Set the broiler high, with a cast-iron skillet inside to heat.
2. Heat in the skillet (under the broiler until nearly smoking) — 1 Tbs (15 mL) olive oil.
3. Whisk smooth — 1 cup (90 g) chickpea flour, 1 cup (240 mL) water, 2 Tbs (30 mL) olive oil, ¾ tsp (4.5 g) salt, 1 tsp (1 g) rosemary.
4. Rest 20–30 min (the batter should be like thin cream) — the whisk smooth from step 3.
5. Pour into the hot pan (swirl the oil first — it should shimmer) — the heat in the skillet from step 2, the rest 20–30 min from step 4.
6. Broil (3–5 min, until blistered and browning at the edges) — the pour into the hot pan from step 5.
7. Tear & serve (lots of black pepper; eat it hot with your hands) — the broil from step 6, ½ tsp (1 g) black pepper.