Name: Wood-Fired Socca with Garden Herb Dipping Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 1 cup garbanzo flour; 2 tablespoons olive oil, plus more for the pan and drizzling; 3/4 teaspoon kosher salt; Pinch ground cumin, optional; Pinch smoked paprika, optional; 1 tablespoon crushed black pepper; Finishing flaky salt, such as Maldon; 1 cup fresh basil leaves; 1 cup roughly chopped fresh Italian parsley; 1/2 cup roughly chopped fresh mint; 1 cup olive oil, plus more if needed; 3 tablespoons lemon juice; 1 tablespoon kosher salt; Serving suggestion: rose wine

Directions

Watch how to make this recipe.

Preheat a wood oven to 500 degrees F. (See Cook's Note.)
Whisk the flour, oil, salt, cumin, paprika (if using) and 1 cup water in a medium mixing bowl until smooth. Set aside to rest for 30 minutes.
For the herb dip: In a food processor, combine the basil, parsley, mint, oil, lemon juice and 1/2 tablespoon salt and blend until smooth. Adjust the thickness with additional oil and adjust seasoning with the remaining salt. Put in a small bowl for dipping.
Five minutes before the batter is finished resting, put a 10-inch cast-iron pan in the oven to preheat.
Remove the preheated cast-iron pan from the oven, then coat with a teaspoon oil and pour in the socca batter. Place back in the oven and cook until blistering and brown, with crispy edges and flexible but cooked through in the center, 5 to 7 minutes.
Remove from the pan with a spatula to a cutting board. Sprinkle with black pepper and sea salt flakes. Rough cut into pieces and serve warm with the herb sauce and cold rose wine!

Cook’s Note

This recipe can be done in a cast-iron pan in a broiler until bubbling and somewhat blackened in spots, 5 to 7minutes. It can be used as a gluten-free pizza crust or used for dessert with drizzled honey and dipped in yogurt (omit the optional spices).

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Wood-Fired Socca with Garden Herb Dipping Sauce

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