Home » Type » Bread » Socca (Farinata) – Chickpea Flour Flatbread Recipe

Socca (Farinata) – Chickpea Flour Flatbread Recipe

Socca is a wonderfully quick and easy flatbread recipe made with chickpea flour and cooked in a skillet until golden and crispy along the edges. It bakes up dense yet tender and can be easily customized with herbs & spices!

top down view of sliced socca flatbread.

You may already be familiar with my Savory Chickpea Pancake. It’s made like a pancake with chickpea flour and vegetables of choice mixed right into the batter that is delicious served any time of day and is a must-try as well!

What Is Socca Bread?

Socca is a simple and savory, unleavened, round flatbread cooked in the oven until crispy on the edges and tender in the center. It’s made with chickpea flour, making it gluten-free, grain-free, and a good source of protein and fiber.

Traditionally, socca is cooked in an open oven on a large tin-plated copper pan. It is then sliced and served plain, with an optional sprinkle of pepper on top. It can also be topped and used as a pizza crust or stuffed, making a chickpea omelet or crepe.

Where Did Socca Originate?

Socca is believed to have originated in Genoa, Italy, where Roman soldiers roasted chickpea flour on their shields. Others believe it comes from the French Riviera (southeast France). But we can all agree that this Mediterranean flatbread is delicious no matter where it began!

This popular dish is rooted in and around Nice, France, and the province of Genoa, Italy. And, depending on your geographical location, this flatbread is served in various ways using the same batter base of one part flour to water plus salt and oil.

top down view of ingredients used to make socca farinata flatbread using chickpea flour.

Ingredients You’ll Need

In this recipe, chickpea flour is whisked together with water and optional spices and herbs, creating a savory flatbread to be eaten as a snack or as a side to a main meal.

Here is everything you will need:

  • Chickpea flour – This flour is made from white garbanzo beans and can be found in local grocery stores or ordered online (affiliate link).
  • Water
  • Salt
  • Olive oil – I’ve made this many times without oil with good results.

Optional Add-Ins

It’s great as is, but you can change up the base using a generous pinch of any of these flavor enhancers:

  • cumin
  • rosemary or thyme
  • red pepper flakes
  • basil
  • black pepper
  • garlic powder
  • za’atar
  • sliced shallots

There are no rules regarding spices; simply use what you love or that will pair well with the accompanying dish.

Today, I added red pepper flakes for a little heat along with a dash of cumin and garlic powder.

side by side photos showing the mixing the socca batter in a glass bowl.

How To Make Socca

(Note – The full printable recipe is at the bottom of this post)

  • The base of socca bread is a 1 – 1 ratio of chickpea flour to warm water whisked together with salt and optional spices and/or herbs.
  • This batter once whisked together, will need to rest for at least 15 minutes and up to 12 hours, covered.
side by side photos showing the process of making socca, farinata chickpea flour flatbread in a skillet.
  • Preheat oven to 450 degrees. Place the skillet in the oven to preheat with the oven.
  • After the batter has rested, give it a good mix and add it to the preheated skillet swirled with oil. Place it back in the oven to cook for 12 – 15 minutes.
  • Once your socca is done, gently lift edges with a spatula, pull apart, or slice, and enjoy hot or warm!

Tip: I’ve used a cast iron skillet, but you can use any flat, shallow, and oven-safe baking dish you have on hand.

top down view of socca flatbread in a cast iron skillet.

How 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:

side angle view of sliced socca flatbread.

More Easy Bread Recipes!

If you try this socca flatbread recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



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5 from 10 reviews

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

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: Serves 4 – 8 1x
  • Category: Bread
  • Method: oven, bake
  • Cuisine: Vegan, Gluten Free, Mediterranean


  • 1 cup chickpea flour (white garbanzo bean flour)
  • 1 cup lukewarm water
  • 1/2 teaspoon mineral salt
  • 12 tablespoons olive oil*

optional add-ins for variation

  • 1/81/4 teaspoon cumin
  • 1/2 teaspoon fresh rosemary or thyme
  • pinch of red pepper flakes
  • small handful chopped basil
  • fresh cracked pepper
  • 1/81/4 teaspoon garlic powder
  • sliced 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 – 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 – 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 & 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.


*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 I have shown here is a 10-inch loaf that is 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.

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  1. help! I used exact ingredients and it came out like bread crumbs?!?. Adding more water help?

    1. Julie | The Simple Veganista says:

      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.

  2. 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 😊

  3. Perfect result with cast iron skillet. Thanks.

  4. Love this bread so much!!! Thank you!

  5. 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!!

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

  7. 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!

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

  9. 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?

    1. Lauren Schmidt says:

      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 :)

      1. Julie | The Simple Veganista says:

        Thanks for the sharing, Lauren, that’s super helpful!

    2. Mary Mentiplay says:

      It is easy to make your own chickpea flour if you have a decent blender. Just Google it!

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