I’ve been seeing recipes for socca around the food blogosphere for a while now and have finally got around to making it myself.
Wish I’d done it sooner – now I can see what everyone is raving about! Socca is tremendously addictive. Part sweet, part chewy, part nutty, and this flatbread takes virtually no effort to make.
I loved this version so much it was gone within a day. And then I made another one spiced with chili powder, chili flakes, chipotle chili powder, chopped rosemary and Daiya cheese. Yum yum yum.
Many recipes call for cooking socca in a cast iron skillet; since I don’t have one, I used a 9-inch cake pan. If you’ve got a skillet in your kitchen, follow the recipe link for cooking instructions.
Have you tried socca before? What do you think of it?
- 1 cup chickpea flour (or garbanzo bean flour)
- 1 cup water
- 2 tbsp coconut oil or olive oil
- ¼ tsp Himalayan salt, or more to taste
- dried or fresh herbs (optional)
- Preheat the oven to 350 degrees F.
- Pour the water into a medium bowl. Add flour to bowl slowly, whisking in until smooth. Stir in the oil and salt. If using herbs, add them now.
- Grease a 9-inch round or square baking pan and pour chickpea mixture into it. Bake for 30 minutes, or until the socca is dry on top, crisp around the edges and golden brown.
- Cool on a wire rack, then cut into wedges and serve.