Oven-Baked Socca from Nice

1. In a deep bowl, whisk the chickpea flour into the cold water.

2. Add two tablespoons of olive oil and one teaspoon of fine salt. Mix vigorously to eliminate lumps. Sieve if necessary.

3. The batter should have the consistency of whole milk. If it's too thick, add a little water and mix again.

4. Preheat your oven to maximum temperature for 10 minutes.

5. Pour four tablespoons of olive oil onto one or two round baking sheets. Spread and place in the oven for 5 minutes.

6. Remove the sheet from the oven, pour the batter and spread evenly. Place immediately in the upper part of the oven.

7. After 2 minutes, switch the thermostat to grill position. Let cook for 5 to 7 minutes until the crust is nicely golden, even slightly burnt in places.

8. During cooking, you can pierce any bubbles that form with a knife.

9. Remove from oven, cut into pieces and serve, not forgetting to pepper generously.

Notes

• Bake on two 40cm diameter sheets or one 70cm sheet
• The socca should be crispy on the outside and soft inside
• Traditionally served very hot and well peppered