Excellent and easy. Preheating the skillet and letting the batter sit for 30 minutes are key points in this recipe....they were missing from the previous socca recipe I tried. I've made it several times, and have halved the recipe and made it in a smaller skillet for 2 people. Thanks for posting it.
10 Stars for me, this is my favourite new thing to make....especially now that I'm "officially" on the gluten free trail. I didn't want to heat up the oven for just this recipe, so I tried making it stovetop in my well seasoned cast iron pan ... and provided you leave it alone, and just cover loosely, it works. I even managed to flip it and got both sides nice and crispy that way. I'm sure I'll be relying on this one for all sorts of uses - this time I just had it plain, and took some as a snack for school - fantastic!! The onions in it are my favourite part...definitely don't omit those!! Thanks for the intro to such a fab recipe, i'll be checking out more of Mark Bittman's recipes now.
One word - AWESOME! I wasn't sure what to expect with this recipe. I like chickpeas and I like rosemary but wasn't sure what they would be like together. This stuff is so good I could eat the entire thing right out of the oven! Crispy on the outside, soft inside. I will definitely be making this again. I served with olive tapenade and feta cheese. SO GOOD!
this is very good with the tapenade!
The cook time or prep time should include the time that the batter rests, or there should be a warning in the description. But, yay for chickpeas! This is the kind of thing you can make easily with on-hand materials (if you keep besan on hand) and odds and ends left in the fridge, which is excellent.Before broiling, I topped ours with feta, kalamata olives, and lots and lots of cherry tomatoes, cut in half. I left it under the broiler for several minutes, until the cheese started to melt. (Next time I'll do it longer, until the cheese starts to brown.)
This is great! Cheap, easy, gluten/sugar/yeast free, has protein! Couldn't get any better. Thanks for sharing!!
We ate socca when we spent time in southern Francee -- it was a large, thin bland crepe seasoned heavily with black pepper. I had made it with another recipe once before and got that same result. Tried this recipe because I can't find my old one and this is very good, and so different. We liked the substantial thickness and chewy texture. The onions add a lot, even just a spoonful. We added freshly ground pepper to the batter, too, and that was really flavorful. This one's a keeper for both the taste and the low glycemic score.
Fantastic recipe - I wanted to try this after having it in a restaurant - this recipe came out even better! I only had coarse chickpea flour and the result was lovely and rustic, and I used herbs de Provence as I had no rosemary. Scattered it with roast cherry tomatoes, and arugula leaves - c'est bon!
It's incredibly disturbing that something this easy and tasty exists and I never knew about it before. For once I can thank my lucky stars I went gluten free.
Socca is quickly becoming one of my new favorite foods. This recipe turned out great and I will definitely make it again and again. Letting the batter sit for 30 minutes and adding the onions make this recipe stand out from the rest. Tonight I topped it with leftover home-made pesto, caramelized onions and roasted walnuts. It was fantastic.