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SOCCA (FARINATA)

top down view of sliced socca flatbread.
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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!

Ingredients

Scale
  • 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 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.

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 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.

Find it online: https://simple-veganista.com/socca-farinata/