1/4sliced marinated artichokesI like the grilled ones
1/4cupoliveshalved or sliced
Flaky finishing saltsuch as Maldon
Cracked black pepper
Instructions
For the Socca
In a medium size mixing bowl, add flour, water, 2 tablespoons olive oil, and salt. Whisk until smooth, cover with tea towel, or plastic wrap, and let sit for at least 1 hour. When ready to cook, add rosemary and green onions, if using.
Place heavy (preferably cast-iron) skillet* in oven and preheat to 450 F.
Once oven is ready, carefully remove skillet from oven. Add 1 tablespoon olive oil to the hot pan, and pour batter in a steady stream until it reaches the edges of the pan. Bake for 8 to 10 minutes or until the pancake is firm and the edges are starting to brown.
At this point, you can flip the socca, or set it a few inches below your broiler for a couple minutes, just long enough for it to start to brown in some spots. Cut into wedges and serve hot as is, or with topping of your choice.
For Mediterranean topping
Heat a little olive oil in a medium sauté pan. Add the garlic and sauté about 1 minute or until garlic just starts to brown. Add the cherry tomatoes to the pan and cook over high heat until beginning to blister. Set aside in a small bowl.
Top the socca with goat cheese, the blistered tomatoes mixture, artichokes, olives, and season with flaky salt and cracked black pepper. Serve immediately.
Notes
Notes: *You can use any size skillet to make your socca pancake; If you use a 10 or 8- inch skillet, you can make two thin pancakes, or one thick one. If using a 12-inch you will have a thinner, larger pancake. I used a 10-inch and made two 1/4 inch thick soccas.