Instructions
Follow the steps and taste along the way.
Mix the batter
Whisk the chickpea flour with 400 ml water, 4 g salt, 15 ml olive oil, and the black pepper. Mix until no lumps remain, then let the batter rest for 20 minutes.
Prepare the vegetables and preheat the oven
Preheat the oven to 230 °C with an empty baking sheet measuring approximately 30 × 40 cm inside. Cut the leek into thin rounds, slice the mushrooms, and finely chop the garlic. Rinse and dry the spinach.
Sauté the mushrooms and leek
Heat 15 ml olive oil in a large pan. Sauté the leek for 3 minutes, then set it aside. Sauté the mushrooms in two batches so they have room to brown; cook each batch for about 4 minutes, stirring it no more than necessary. Return the leek to the pan, add the garlic and thyme, and stir for 30 seconds. Add the spinach, 1.5 g salt, and 10 ml lemon juice; stir until the spinach wilts, then remove the pan from the heat.
Bake the socca
Carefully remove the hot baking sheet from the oven and spread the remaining 15 ml olive oil over it. Pour the rested batter onto the sheet and spread it evenly. Bake at 230 °C for 14 to 17 minutes, until the edges are browned and the center is set.
Finish the sauce and serve
Stir the yogurt together with 15 ml water, the chopped dill, the remaining 1 g salt, and 15 ml lemon juice. Cut the baked socca into four pieces, top them with the warm vegetable mixture, and serve with the lemon yogurt. Socca is best served fresh while its edges are crisp.
