socca recipe

Socca is a gluten-free chickpea flatbread from Nice, France. It&#x27;s surprisingly easy to make at home, and it&#x27;s a delicious appetizer or meal on its own. See the post above for my favorite ways to serve it.

Socca Recipe

chickpea flour

water

olive oil (divided)

sea salt

Preheat the oven to 475°F with a 10-inch cast-iron skillet inside.

In a medium bowl, combine the chickpea flour, water, 1 tablespoon olive oil, and salt and whisk until smooth. Cover and set aside to soak for 30 minutes.

Using a potholder, remove the preheated skillet from the oven and add the remaining ¾ tablespoon olive oil, brushing to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 17 to 20 minutes or until the socca is well-browned and crisp around the edges. Do not underbake - the crispier the better. Remove from the oven, let cool slightly, and then use a spatula to loosen and transfer the socca from the skillet to a serving plate.

Enjoy as a flatbread served with suggested spices, herbs, dips and/or toppings listed in the post above.

Socca (aka farinata) is a simple, savory, gluten-free and grain-free flatbread that pairs well with soups, salads, or eaten alone!

SOCCA (FARINATA)

chickpea flour (white garbanzo bean flour)

salt

olive oil*

cumin

rosemary

red pepper flakes

basil

cracked pepper

garlic powder

shallots

Mix and let rest: In a medium-sized mixing bowl, add flour, water, oil, and salt. Whisk until smooth, cover, and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.

Preheat: Heat oven to 450 degrees F. Place a well-seasoned skillet on the middle rack while the oven is heating (we want it to get nice and hot).

Oil skillet + pour batter: Once oven is ready, carefully remove skillet, add 1 &#8211; 2 tablespoons oil, and twirl the skillet so the oil coats the bottom evenly. Pour the batter into the skillet.

Bake: Place the skillet in the oven and return it to the oven for 12 &#8211; 15 minutes, until golden on the edges and firm throughout.

Optional broiler: Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit.

Cool &amp; remove: Remove from the oven and let cool for a few minutes. Using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove.

Serve: Cut into 4 &#8211; 8 slices or pull apart and eat. Socca is best eaten right away.

Store

Socca can be stored on the counter in an airtight container for up to 3 days.

This was so simple and easy! Thank you so much for the recipe, it's a keeper!

I was so shocked by how well this turned out. I had little hope when I saw how runny the batter was when I first mixed it. But this is AMAZING and amazingly easy. Even my husband liked it!

Really good - like the interior of falafel.  Very easy to make!

I have made this a few times and it always turns out great. I make it on a large cast iron skillet because I like it crispy. Great to serve as an appetizer to guests or for a gluten free option. Yum!!

Perfect result with cast iron skillet. Thanks.

It was delicious! I made a gluten free veggie pizza using this flatbread recipe! The only thing is, I used 3/4 oat flour + 1/4 chickpea flour (due to potassium restriction!). However, it came out just as delicious and creamy! Thank you 😊

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Socca Recipe

SOCCA (FARINATA)

Top 2 socca recipe recipes from across the web

The most viewed socca recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Socca Recipe

SOCCA (FARINATA)

The most viewed socca recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine