Socca is a chickpea pancake from Nice in the south of France. It’s gluten-free and makes a delicious base for whatever toppings you wish. Labna is drained salted yoghurt that is a wonderful cream cheese-like summer staple and worth the overnight wait.
500 g Greek yoghurt
1 tsp salt
250 g chickpea (besan) flour
4 tbsp + olive oil
500ml water, room temperature
1 ½ tsp salt
150 g pitted Kalamata olives
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
2 punnets mixed heirloom tomatoes, sliced
2 handfuls mixed herbs &/or salad greens/baby spinach
freshly cracked black pepper
Make the labna by stirring a teaspoon of salt through the Greek yoghurt, transferring into a muslin cloth or clean chux and hanging from a shelf or placing in a colander in the fridge to drain overnight.
Whisk the chickpea flour, 4 tbsp olive oil, salt and water together until smooth and let stand for a min. of 30 minutes or max. overnight in the fridge.
Process the olives, extra virgin olive oil and vinegar in a food processor until combined.
Preheat oven to 240˚C with a cast iron pan on a rack as close as possible to the top grilling element. Carefully remove the pan, add a drizzle of olive oil before pouring in ¼ or the socca batter, swirling the pan to cover the surface. Switch the oven to grill and return the pan to the oven to cook for 7 – 10 minutes until the edges are crisp. Repeat to make 4 individual socca.
Serve with dollops of labna, slices of tomato and greens dressed with the olive dressing and served with freshly cracked black pepper.