Socca

No personal pies - only the Socca is served in 10″

Pizza by Cer Te Finally Opening Today | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan 2010

Socca is more like a super thin, crispy, and really flavorful foccacia (for lack of anything else to compare it to -- really it is own thing) -- one that you would not dip in anything because that would be redundant.

Ground Beef & Bulghur Kibbe With Whole Wheat & Cornmeal Socca: Emphasis On The Socca Laura 2008

Socca is more like a super thin, crispy, and really flavorful foccacia (for lack of anything else to compare it to -- really it is own thing) -- one that you would not dip in anything because that would be redundant.

Archive 2008-09-01 Laura 2008

It's made by combining water, olive oil, and chickpea flour, letting it rest, seasoning with herbs and black pepper, and then baking in an ultra-hot oven, and this same combination of ingredients is called Socca in France and Cecina or Torta de Ceci in other parts of Italy.

Archive 2008-11-01 Kalyn Denny 2008

It's made by combining water, olive oil, and chickpea flour, letting it rest, seasoning with herbs and black pepper, and then baking in an ultra-hot oven, and this same combination of ingredients is called Socca in France and Cecina or Torta de Ceci in other parts of Italy.

Recipe for Farinata with Rosemary and Pepper (Italian Chickpea Flatbread or Pancake) Kalyn Denny 2008

It's made by combining water, olive oil, and chickpea flour, letting it rest, seasoning with herbs and black pepper, and then baking in an ultra-hot oven, and this same combination of ingredients is called Socca in France and Cecina or Torta de Ceci in other parts of Italy.

Kalyn's Kitchen 2008

In Nice, their version, Socca, is a street food, cooked huge copper pans over wood burners rather than baked, pieces eaten out of hand like French fries in a cone of paper with lots of pepper.

Archive 2009-05-01 Bryanna Clark Grogan 2009

I guess I'll have to go to France and Italy and try authentic Farinata and Socca to see how my results would compare, but in the meantime I'll definitely be making them often at home.

Archive 2009-07-01 Kalyn Denny 2009

At the time I had some e-mail discussion with David Lebovitz, who had loved the Socca he found in France and had been experimenting with making Socca.

Archive 2009-07-01 Kalyn Denny 2009

In Nice, their version, Socca, is a street food, cooked huge copper pans over wood burners rather than baked, pieces eaten out of hand like French fries in a cone of paper with lots of pepper.

FARINATA OR FAINÁ (ITALIAN CHICKPEA PANCAKE), TOFU YOGURT, AND OTHER THINGS WE'VE EATEN LATELY Bryanna Clark Grogan 2009