Filled Socca (12", Thin) w/ Olives & Sundried Tomato

Filled Socca

Active time: 15m

Total time: 40m

Process

1. Mix the chickpea flour, water, salt, pepper - until a smooth batter.
2. Let sit for 10 minutes.
3. Preheat the oven to 240C and put the 9” skillet with 1 tbsp oil in
4. Cook the fillings:
   1. Saute the onions and peppers until softened - 3 minutes.
   2. Add the spinach, saute until wilted
   3. Add the turmeric and paprika, cook for 1-2 minutes.
   4. Remove from heat
5. Combine the fillings with the batter
6. Remove the skillet, put it over medium-high heat on the hob.
7. Add the batter -- do not stir or it will stick, just move around the top to make it level.
8. Add the grated cheese.
9. Allow to cook for approx 90 seconds, until the edges are setting.
10. Cooking in 10”:
    1. Put back in the oven at 240C.
    2. *** Cook for 5 minutes ***
    3. Reduce the heat to 220C
    4. *** Cook for 15 minutes
11. Cooking in 12” (25% more batter):
    1. Oven for 20 minutes at 240C
12. Remove, should slide out of the pan. The inside will be gooey, that is intentional (and how chickpea flour batters look while hot).

Notes

Can be filled with anything, lots of options.