- 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 large red onion, thinly sliced
- 1 teaspoon red or white wine vinegar
- 1 cup plus 1 tablespoon chickpea flour
- ¾ cup plus 1 tablespoon water
- ½ teaspoon kosher salt
- 2 ounces blue cheese, such as Cambazola (about ½ cup broken up into pieces)
- 1 heaping cup diced California Fresh Figs (about 3 figs)
- 1 teaspoon minced parsley
Nutrition Facts (per serving)
Calories 290 (% from Fat); Total Fat 17g; Saturated Fat 4.5g; Sodium 420mg; Carbohydrate 25g; Sugar 7g; Dietary Fiber 4g; Protein 9g
Heat 1 tablespoon of the olive oil in a large nonstick or cast iron skillet over medium-high heat. Saute, stirring regularly, until the onions are tender, deeply browned, and caramelized. Transfer to a bowl and stir in the vinegar. Set aside.
Put the chickpea flour, water, 1 tablespoon of the olive oil, and salt into a medium bowl and whisk vigorously until smooth. It will be similar in consistency to pancake batter.
Set the same skillet you used to cook the onions over medium-high heat. Add 1 teaspoon of olive oil. When the oil is hot, pour ? cup of the socca batter into the pan, tilting it to help the batter spread until it’s at least 5 inches across.
When the bottom of the flatbread is golden brown and little bubbles appear across the top, 3 to 4 minutes, use a spatula to turn it over. As soon as you flip it, lay ¼ of the onions over the surface of the socca, followed by ¼ of the cheese, ¼ of the figs, and ¼ of the parsley. Cook until the bottom is brown, another minute or 2.
Transfer to a cutting board. Repeat with the remaining batter and toppings until you have made 4 socca flatbreads. Cut each one into quarters.