Socca

1. 1

   1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.

2. 2

   2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.

3. 3

   (I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)

4. 4

   3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.

5. 5

   4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.

6. 6

   5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

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   6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.

No additional tips available.