Socca, the Saga
This time I used a bit less each of pan oil and oven time (and also oregano, red pepper flakes, and post-oven parm instead of thyme and rosemary... salt in both cases).
Still over-moist, but far less dense. Like it wasn't in the heat long enough, but it still stuck to the pan. Well, no one recommended a glass pan for this...
On payday I'll get a griddle, and do the seasoning thing as if I'm a cook. It would still be cool to find the optimum for this version for the geek of it.
It was more flavorful this time, too, when less oil saturated. Although it having cheese maybe gave an unfair advantage.
I got eggs the last trip, too, to have them on top, but might see what just one egg does in the batter.
Love how filling these are. I keep dishing way more than I can eat.
So about 3/2 water/flour by weight, splash of olive oil, little salt, some rosemary, chives, and thyme from the garden. Hot skillet on the stovetop.
Well ... more or less. I weighed it out 2-1, but it was too thin, so I added more gram flour.
And it was pretty tasty;-)
Medievalists and Medieval-adjacent. Sort-of.