David, Thanks for the lovely recipe.Is this the same as farinata in italy? (davidlebovitz.com)
At least 1 hour before making farinata, set a pizza stone on a rack in the upper third of an oven and preheat the oven to 550 °F. (jovinacooksitalian.com)
and of course there is the debate of origin - socca = nizza, farinata = liguria... (davidlebovitz.com)