Vegetables Zucchini Socca with Zucchini and Olives Be the first to rate & review! Socca, also called farinata in Liguria, is a tender pancake made from chickpea flour. Unlike the versions in Nice, which are cooked in copper pans, this one is baked in a cast-iron skillet before it is topped with a summery marinated squash salad. Preheating the cast-iron skillet in a 450°F oven yields a socca that is both crisp and tender. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on July 3, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 50 mins Yield: 2 to 4 servings Ingredients 1 cup chickpea flour (such as Bob's Red Mill) (about 3 1/4 ounces) 1 cup lukewarm water 2 ½ tablespoons extra-virgin olive oil, divided 1 teaspoon kosher salt, divided ½ teaspoon black pepper, divided Canola oil, for brushing 1 small zucchini (about 6 ounces), shaved lengthwise with a vegetable peeler 1 small yellow squash (about 5 ounces), shaved lengthwise with a vegetable peeler ⅓ cup pitted Niçoise or kalamata olives, chopped ⅓ cup sliced (1/4- to 1/2-inch pieces) fresh chives 1 ½ tablespoons fresh lemon juice (from 1 lemon) 1 teaspoon fresh oregano leaves Shredded ricotta salata cheese, for garnish Directions Preheat oven to 450°F. Place a 12-inch cast-iron skillet in preheated oven; let heat 10 minutes. Meanwhile, whisk together flour, 1 cup water, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until completely smooth, about 30 seconds. Let stand at room temperature 10 minutes. Carefully remove hot skillet from oven; lightly brush skillet with canola oil. Pour flour mixture into prepared skillet. Return to oven, and bake at 450°F until socca is set and lightly browned around edges, about 12 minutes. Meanwhile, toss together zucchini, yellow squash, olives, chives, lemon juice, remaining 1 1/2 tablespoons olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until well combined. Set aside until ready to serve. Invert socca onto a clean work surface. Top with zucchini mixture, leaving a 1-inch border; sprinkle with oregano, and garnish with ricotta salata. Cut into 8 slices. Serve immediately. Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Suggested Pairing Coastal French rosé: Clos Cibonne Cuvée Tradition Rate it Print