Sort ingredients
egret
QR Code
Listen
Pdf
Preheat oven to 450°F. Place a 12-inch cast-iron skillet in preheated oven; let heat 10 minutes. Meanwhile, whisk together flour, 1 cup water, 1 tablespoon olive oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl until completely smooth, about 30 seconds. Let stand at room temperature 10 minutes.
Carefully remove hot skillet from oven; lightly brush skillet with canola oil. Pour flour mixture into prepared skillet. Return to oven, and bake at 450°F until socca is set and lightly browned around edges, about 12 minutes.
Meanwhile, toss together zucchini, yellow squash, olives, chives, lemon juice, remaining 1 ½ tablespoons olive oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in a medium bowl until well combined. Set aside until ready to serve.
Invert socca onto a clean work surface. Top with zucchini mixture, leaving a 1-inch border; sprinkle with oregano, and garnish with ricotta salata. Cut into 8 slices. Serve immediately.