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1
To make the socca batter, in a bowl, combine chickpea flour, water, salt, 1 1/2 tablespoons olive oil and the herbs.
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Stir and leave it on the kitchen counter for at least one hour (covered).
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To make the caramelized onions, in a skillet, heat some olive oil and stir in the onions.
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Cook over medium heat for about 20 minutes or until caramelized.
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To cook the Plain Socca:
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1.
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Preheat the oven to 500F (260C).
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2.
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Put a baking dish (or cast-iron skillet) in the oven with 1 tablespoon of olive oil in it.
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3.
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When the oil is really hot, take the dish/skillet out.
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4.
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Turn the broiler on.
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5.
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Pour one third of the batter to cover the bottom of your dish/skillet.
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It has to be thinner than a pancake but thicker than a crepe.
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6.
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Cook under the broiler until the Socca is firm and a little bit brown.
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7.
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You can serve it in your dish/skillet or try to put it on another serving dish.
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8.
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Add salt and black pepper to taste.
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9.
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Pour some more olive oil in the pan/skillet and cook the remaining batter.
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For the Caramelized Onion version:
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1.
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Follow the directions above, but pour the caramelized onions in the batter before pouring the batter into the dish/skillet.
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2.
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Cook until the Socca is firm and the onions start to burn a little bit on the top.
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3.
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Add salt and black pepper to taste.
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(Recipe inspired by David Lebovitz)
