It’s finally sunny today. I am a very happy bunny. All I want to do now is lie in the sun and soak in all the light and warmth. Well, I can’t do just that all day, it’s far too busy, but all the windows are open and I’m enjoying the sunlight while working.
I made socca today. Did you ever hear about it? It’s very Italian, very delicious and incredibly simple to make. Socca is made from chickpea flour or garbanzo bean flour, besan, gram flour. So many names, chickpea flour is widely used. Well, widely used but not where I’m from. I didn’t hear about it until I came across socca watching youtube video about street food in Italy. In Italy, they make socca pies on olive oil in huge cast iron skillets and just sell pie pieces. Now I was intrigued, to say the least. I had to look up the flour because I never heard about it, just to discover it’s readily available everywhere. Good sign. I made socca and was hooked. I just simplified the process a bit and used less oil. Socca is usually baked in the oven which is great but for breakfast is just too time consuming. So I just used a good nonstick pan, on the hob and it works fine as well. I didn’t use any oil for cooking, just added olive oil into the batter. I think the result is much cleaner and healthier.
And wow, this socca is positively delicious. It’s incredible that something that simple is that good. Just remember to season the batter with a good pinch of salt and sprinkle a bit on top. This makes all the difference and brings out the flavour of the pie. And when it comes to socca toppings – you can add anything. Since it’s sunny and I’m in full spring mode, I topped my socca with cottage cheese, radishes, and cress. Plus a sprinkling of chia seeds. And there you have it – cottage cheese socca aka breakfast pizza. Bart said this socca looks like mini pizza and it sort of caught on as socca the breakfast pizza. I think it’s spot on.
This breakfast takes a bit of planning because you have to make the batter ahead of time. Socca batter needs to sit for few hours so the flour can soak in all the water. The simple solution is to make the batter in the evening, cover it and leave in the fridge overnight. The batter takes 2 minutes to make so this is not a problem at all.
Give it a go, it’s seriously good.
Fuel Your Body, Charge Your Day
- 1 cup of chickpea flour (gram flour, garbanzo bean flour, gram flour, besan)
- 1 cup of water
- a good pinch of salt
- 1 tablespoon of olive oil
- cottage cheese
- chia seeds
- In a measuring jug mix chickpea flour and water. Mix well until you have a smooth batter. Cover and leave for 2 hours or overnight in the fridge.
- Heat a non-stick pan over medium-high heat. Add a good pinch of salt and olive oil to the batter. Mix well.
- Pour half of the batter and cook until socca sides will start to come off the pan and
soccabottom will look golden brown. Flip and cook on the other side for another 15-20 seconds.
- Top with cottage cheese, sliced radishes, cress and chia seeds. Sprinkle with salt.