Socca Recipe
Serves 4
Socca is a gluten-free chickpea flatbread from Nice, France. It's surprisingly easy to make at home, and it's a delicious appetizer or meal on its own. See the post above for my favorite ways to serve it.
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1¾ tablespoons extra-virgin olive oil, divided
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 475°F with a 10-inch cast-iron skillet inside.
- In a medium bowl, combine the chickpea flour, water, 1 tablespoon olive oil, and salt and whisk until smooth. Cover and set aside to soak for 30 minutes.
- Using a potholder, remove the preheated skillet from the oven and add the remaining ¾ tablespoon olive oil, brushing to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 17 to 20 minutes or until the socca is well-browned and crisp around the edges. Do not underbake - the crispier the better. Remove from the oven, let cool slightly, and then use a spatula to loosen and transfer the socca from the skillet to a serving plate.
- Enjoy as a flatbread served with suggested spices, herbs, dips and/or toppings listed in the post above.
Notes
Socca is best just out of the oven, while the edges are crispy. If you have leftover socca, store it at room temperature for up to 2 days or freeze it for up to 1 month. Reheat the socca on a baking sheet in a 400°F oven until the edges are crisp again.