Crisp Socca with Onions, Rosemary and Black Olives
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A rested chickpea-flour batter is poured into a very hot pan over browned onions and rosemary, dotted with olives, baked until set and grilled until spotted brown.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Make the batter. Whisk the besan, salt and pepper, then slowly whisk in the water until smooth. Stir in 2 tbsp oil, cover and rest at least 30 minutes.
- 2
Heat the pan. Put the pan in the oven and heat to 230 °C (210 °C fan).
- 3
Brown the onions. Add 2 tbsp oil and the onions to the hot pan and return to the oven for 6-8 minutes, stirring once, until browned. Stir in the rosemary.
- 4
Bake. Stir the onions into the batter, pour back into the hot pan, dot with olives and rosemary sprigs, and bake 12-15 minutes until firm with crisp edges.
- 5
Brown the top. Brush with the remaining oil and grill 1-2 minutes until browned in spots.
- 6
Serve. Cut into wedges and serve hot or warm.
Storage
Best eaten warm. Refrigerate leftovers within 1 hour, eat within 3 days and reheat in a hot oven until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 30 cm cast-iron frying pan or round pizza tin
- medium bowl and whisk
- oven gloves
- pastry brush
- chopping board and knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 288 kcal |
| Protein | 7.1 g |
| Carbohydrate | 20.6 g |
| of which sugars | 4.3 g |
| of which free sugars | 0 g |
| Fat | 20 g |
| of which saturates | 2.8 g |
| Fibre | 4 g |
| Salt | 0.97 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
