Crispy Fennel Seed Socca with Caramelised Onions

This traditional Niçois flatbread, from At Home in Provence by Jeany Cronk, is soft in the middle and crispy on the edges. Serve with drinks before dinner or as a tasty side with salads and fish…

Serves 2-4

INGREDIENTS

• 130 g (4½ oz/scant 1½ cups) chickpea (gram) flour
• 240 ml (8% oz/1 cup) water
• 2 tbsp extra virgin olive oil
• Olive oil, for cooking
• 2 red or white onions, thinly sliced
• 1 tsp fennel seeds
• 4 bushy sprigs of rosemary, leaves picked
• Flaky sea salt

METHOD

1. Combine the chickpea flour, water, extra virgin olive oil and a pinch of salt in a bowl and whisk to combine, making sure there are no lumps.
2. Heat a glug of olive oil in a well-cured cast-iron frying pan (skillet) over a medium heat (or use an ovenproof non-stick pan). Add the onions and a pinch of salt and fry for 7-8 minutes until they colour but aren’t too soft (a little bite is good). Add the fennel seeds and toast for 1 minute until fragrant. Remove the onions and fennel seeds from the pan and set aside.
3. Preheat your grill (broiler) to high.
4. Heat the pan once more over a high heat (or at this point you’d be adding it to your hot wood-fired oven) and cover the base of the pan with a thick layer of oil. When it’s red hot, add half the batter and swirl to cover the base – the edges and base should sizzle and get really crispy. Scatter with plenty of salt and the rosemary. Once the base is set, after 1-2 minutes, add half the onions and fennel seeds. Slide the pan under the grill to finish cooking on top. Serve immediately, cut into triangles, then repeat with the remaining batter and onion topping.

Note from Jeany:

In truly traditional style, socca, the gram flour-based Niçois flatbread, is best made in a wood-fired oven. The hot temperature allows it to cook in seconds and achieve crispy edges and a soft, custardy centre, but a hot pan and grill (broiler) does a good job, too. This salty snack is the perfect apéritif – quick to make and excellent with a glass of rosé. A little pecorino grated over the top is also worth a try! You can make the mixture 24 hours ahead and refrigerate until needed.

Lead photo credit : JEANYCRONK_FENNELSOCCA_0003