Socca – Crispy Chickpea Flatbread in Minutes
This fast, easy socca turns chickpea flour into a crispy-edged, tender flatbread that’s naturally high in protein and fiber. Customize with rosemary, garlic, black pepper, or za’atar — enjoy it as a snack, pizza crust, or side dish!
If you’re familiar with our veggie-filled Savory Chickpea Pancake, you’ll appreciate this simple socca flatbread as another delicious gluten-free option to serve any time of day!
What Is Socca Bread?
Socca is a simple, savory, naturally gluten-free flatbread made with just chickpea flour, water, olive oil, and salt. It bakes up with crispy edges, a tender center, and a nutty, satisfying flavor — high in protein and fiber, and completely grain-free.
Traditionally cooked in a blazing-hot wood-fired oven on a large copper pan, socca is sliced into wedges and served plain with a sprinkle of black pepper. But it’s endlessly versatile: enjoy it as a snack, use it as a crispy pizza crust, stuff it like a chickpea crepe, or top it with herbs and veggies for a light meal.
Where Did Socca Originate?
Socca has deep roots in the Mediterranean, with strong claims from both sides of the border. It’s most closely associated with Nice, France (where it’s a beloved street food) and Genoa, Italy (where it’s called farinata). Legend says Roman soldiers first roasted chickpea flour on their shields — but wherever it began, this simple, delicious flatbread has been winning hearts for centuries!
Ingredients You’ll Need
In this recipe, chickpea flour is whisked with water and optional spices and herbs. Here is everything you will need:
Core Ingredients
- Chickpea flour (also called garbanzo bean flour) — the star ingredient; look for it in the baking aisle of most grocery stores or online (affiliate link).
- Water — warm water blends more smoothly.
- Salt — fine sea salt or kosher salt for flavor balance.
- Olive oil — a light drizzle in the pan for crispiness (totally optional — many batches turn out great oil-free).
Flavor Boosters (Optional Add-Ins)
Keep it plain and simple, or customize with a pinch of any of these:
- Red pepper flakes or chili flakes for gentle heat
- Ground cumin for warm earthiness
- Garlic powder or onion powder for savory depth
- Dried rosemary, thyme, or basil for herbal notes
- Za’atar for bright, tangy Mediterranean flair
- Freshly cracked black pepper
- Thinly sliced shallots or red onion (scattered on top before baking)
There are no strict rules — use whatever spices or herbs pair with your meal. Start small (¼–½ tsp per batch) and adjust to taste. The beauty of socca is how forgiving and adaptable it is!
How To Make Socca
(Note: Full printable recipe at the bottom of the post)
Socca is incredibly simple — just a handful of ingredients and a hot oven. The batter mixes quickly, and the rest is mostly hands-off. Here’s the easy step-by-step:
1. Make the batter: In a medium bowl, whisk together equal parts chickpea flour and warm water (1:1 ratio by volume or weight) with a generous pinch of salt. Add optional herbs or spices (such as rosemary, black pepper, garlic powder, etc.) if desired. Whisk until completely smooth with no lumps.
2. Rest the batter: Let the batter rest, covered, for at least 15 minutes (up to 12 hours in the fridge). This resting time hydrates the flour fully and improves texture — the longer the rest, the better the flavor and crispness.
3. Preheat oven & skillet: Heat oven to 450°F (230°C). Place a 10–12-inch cast-iron skillet (or oven-safe pan) inside to preheat for at least 10–15 minutes. A ripping-hot pan is key to those crispy edges!
4. Bake the socca: Carefully remove the hot skillet (use oven mitts!). Add a thin drizzle of olive oil and swirl to coat. Pour in the rested batter and gently swirl to spread evenly. Return to the oven and bake for 12–15 minutes, until the top is golden, edges are crispy, and the center is set but still tender.
5. Serve: Gently loosen the edges with a spatula, then lift or slide the socca onto a cutting board. Slice into wedges and enjoy hot or warm — plain with pepper, topped with herbs, or used as a base for pizza, wraps, or dips.
Quick Tip: Cast-iron skillets give the best crisp, but any heavy oven-safe pan works. For extra flavor, brush with olive oil and sprinkle with sea salt right after baking.
Ways To Serve Socca
Typically, this savory flatbread is served with a few herbs and spices and eaten with the hands. The flatbread can be eaten as is (torn apart or sliced), served with condiments, or served topped with various ingredients. Here are a few of my favorite options for a full meal:
- Veggies + dips: Serve with a side of veggie sticks and Classic Hummus or Simple White Bean Hummus for a light snack or lunch.
- Salads: Pair with classic House Salad or Heirloom Tomato & Endive Salad + Olive Bagna Cauda.
- Soups + stews: Serve with Chickpea Ratatouille or Tomato Basil Soup.
- Veggies: Serve with a side of Savory Sauteed Kale or Skillet Asparagus + Tomato Medley.
More Easy Bread Recipes!
If you try this chickpea flour recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
Print Recipe
Socca – Chickpea Flatbread
- Total Time: 30 minutes
- Yield: Serves 4 – 8 1x
- Diet: Gluten-Free, Grain-Free, Vegan
Description
This easy socca recipe (aka farinata) makes a crispy, gluten-free chickpea flatbread with just a few ingredients. Perfect as a vegan pizza base, side dish, or appetizer — naturally high-fiber, protein-rich, and ready in under 30 minutes.
Ingredients
- 1 cup chickpea flour (white garbanzo bean flour)
- 1 cup lukewarm water
- 1/2 teaspoon mineral salt
- 1 – 2 tablespoons olive oil*
optional add-ins for variation
- 1/8 – 1/4 teaspoon cumin
- 1/2 teaspoon fresh rosemary or thyme
- pinch of red pepper flakes
- small handful chopped basil
- fresh cracked pepper
- 1/8 – 1/4 teaspoon garlic powder
- sliced shallots
Instructions
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 the oven is ready, carefully remove the skillet, add 1-2 tablespoons of oil, and twirl the skillet to evenly coat the bottom. Pour the batter into the skillet.
Bake: Place the skillet in the oven and bake for 12 – 15 minutes, until golden on the edges and firm throughout.
Optional broiler: Once done, you may like to add a more golden, rustic look; turn the broiler to high, place the skillet under it for about 2 minutes, until the top starts to golden a bit.
Cool & 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 4-8 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.
Notes
*The oil can be omitted from the flatbread, but if you do not use a non-stick pan, you will need to oil the pan.
Using a 12-inch skillet, pan, or baking dish will yield thinner bread, while a 10- or 8-inch skillet will yield slightly thicker bread. The bread shown here is a 10-inch loaf about 1/4 inch thick.
If you don’t have an iron skillet, you can use any flat, shallow oven-safe baking dish.
Chickpea flour (aka garbanzo bean flour or besan) can be found online, at most health-conscious stores, and in Indian and Middle Eastern markets.
Nutritional information is calculated with 1 tablespoon of olive oil included.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
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Just made this today, absolutely delicious
I haven’t had garlic bread in years being a coeliac, so being able to make a healthy version and taste delicious has made my day, this will be a weekly treat, and my husband liked it too, ( he is very fussy non celiac)
Thank you for the delicious recipe.
help! I used exact ingredients and it came out like bread crumbs?!?. Adding more water help?
Sorry Dawn, I can’t imagine why it came out like bread crumbs and what could have happened if you followed the ingredients and instructions. I do hope you try again, maybe it was a one off experience.
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 😊
Perfect result with cast iron skillet. Thanks.
Love this bread so much!!! Thank you!
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!!
Really good – like the interior of falafel. Very easy to make!
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!
This was so simple and easy! Thank you so much for the recipe, it’s a keeper!
I find that I cannot digest besan well, but that cooked chickpeas are fine. I’m thinking maybe I could blend the cooked chickpeas with a smaller amount of water or perhaps the liquid that comes with them (I use canned ) and then bake. Has anyone tried this? What is the texture of the batter like? Thin like a crepe? Thicker like a pancake?
Hi! I’m not sure how old your comment is (because the website doesn’t show the date), but I wanted to offer the suggestion of trying organic SPROUTED garbanzo bean flour (I get mine online). Many who have trouble digesting regular beans/grains don’t have any issues with sprouted beans/grains. I hope that helps :)
Thanks for the sharing, Lauren, that’s super helpful!
It is easy to make your own chickpea flour if you have a decent blender. Just Google it!