I didn’t realize how delicious socca’s were until I tried the one from @nizzanyc 😋 || Crispy chickpea pancake baked in a brick oven with swiss chard, onions, fontina & two sunnyside up eggs 👌😍 .
Socca is a popular dish in and around the area of Nice, France and province of Genoa, Italy. In Italy, where it originated, it’s referred to as farinata. Depending on your geographical location, you will find this flatbread served various ways using the same batter base of one part flour to water plus salt and oil.
With cooler weather coming soon, I thought this was a good time to introduce this delicious flatbread, called socca. It’s an easy chickpea flour recipe, that’s pretty much a big chickpea pancake, and can even be made into a chickpea omelette or crepe.
A simple, savory gluten-free, grain free flatbread that pairs well with soups, salads or eaten alone.
Socca is a popular dish in and around the area of Nice, France and province of Genoa, Italy. In Italy, where it originated, it’s referred to as farinata. Depending on your geographical location, you will find this flatbread served various ways using the same batter base of one part flour to water plus salt and oil.
With cooler weather coming soon, I thought this was a good time to introduce this delicious flatbread, called socca. It’s an easy chickpea flour recipe, that’s pretty much a big chickpea pancake, and can even be made into a chickpea omelette or crepe.
A simple, savory gluten-free, grain free flatbread that pairs well with soups, salads or eaten alone.
INGREDIENTS
- 1/2 teaspoon kosher salt
- 1 teaspoon za'atar (optional)
- 1 cup chickpea flour (4 1/2 ounces)
- 1 cup water
- 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling
EQUIPMENT
- 10-inch cast iron skillet
- Flat spatula
- Knife
- Measuring cups and spoons
- Whisk
INTRUCTIONS
- Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
- Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.
- Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.
- Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done.
- Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za'atar if using.
RECIPE NOTES
Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.
Chickpea flour: You can find chickpea flour in the bulk bins at Whole Foods and other natural foods-type stores. Bob's Red Mill also sells it in packages. Look for it under the name "garbanzo bean flour" if you're having trouble finding it.
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