Socca with caramelised onions

Socca with caramelised onions

breakfast | Makes 12

Socca is a classic street food in the South of France. Pancake-thin unleavened bread, topped with a tasty filling, it’s a great snack. And it’s gluten-free too.

1 In a bowl, mix the chickpea flour and olive oil with a pinch of salt and 290ml water, and whisk until smooth. Leave to stand for 30 minutes.
2 Melt the butter in a pan over a low heat, then add the onions and sugar. Cook for 25 minutes, stirring occasionally, until coloured.
3 Preheat the oven to 200C/gas 6, heat a frying pan over a medium heat, and stir the rosemary into the batter.
4 Cook the socca in batches. Spoon tablespoons of batter into the hot pan and cook for 1 minute on each side, until golden. Transfer to a tray lined with baking paper.
5 Top each socca with the caramelised onion, anchovies and olives, and bake for 10 minutes. Serve immediately.

Per socca 122 cals, 5g sugars, 6.4g fat (2.4g saturated), 5g protein, 11.6g carbs

 

Recipe Joss Herd
Photo Emma Lee


from Issue 46

ingredients

• 125g chickpea flour
• 1 tsp olive oil
• 30g butter
• 4 large onions, finely sliced
• 1 tbsp caster sugar
• 3 tbsp rosemary leaves, chopped
• 12 anchovy fillets, thinly sliced
• 200g black olives, destoned

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