Socca Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Additional Time
30 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
163 kcal
-
Course
Side Dish
-
Cuisine
gluten-free
Socca Recipe
Description
This Socca Recipe involves whisking chickpea flour, water, olive oil, and salt into a lump-free batter and letting it rest for at least 30 minutes. The resting helps hydration and smooth texture. The batter is poured into a preheated 10-inch cast iron skillet coated with olive oil, then baked at 450°F (232°C) for 20 to 25 minutes until the edges turn golden and crisp.
The resulting flatbread has a delicate yet firm structure with a slight nuttiness from the chickpea flour and a crispy crust contrasted by a tender crumb. Cooking in a hot skillet produces a traditional texture and appearance.
Socca is sliced after baking and served warm, commonly enjoyed on its own or with dips and toppings. Leftover socca can be stored in an airtight container.
Ingredients
- 1 cup chickpea flour (109 grams)
- 1 cup water (8 ounces)
- 1.5 tablespoons olive oil (18 grams; plus more for greasing the pan)
- 3/4 teaspoon salt 5 grams; I use Real Salt brand, fine sea salt
Instructions
- In a large bowl, combine the chickpea flour, water, olive oil, and salt. Use a whisk to stir it together, and break up any lumps. Set it aside to rest for 30 minutes or more. (You can set it in the fridge overnight, if you want to make this in advance.)
- Preheat the oven to 450ºF and place a 10-inch cast iron skillet inside, to heat up at the same time. When the batter is done resting, use oven mitts to remove the skillet from the oven, and pour roughly 1/2 tablespoon of olive oil into the pan. Swirl it around, to make sure the bottom and sides of the pan are coated well, then pour the batter into the skillet.
- Bake at 450ºF for 20 to 25 minutes, or until the edges of the socca look golden and crispy. Remove the pan from the oven, and use a spatula to lift the socca out of the pan. (It should be very easy to remove.)
- Use a pizza cutter to slice the socca into slices, and serve warm with your favorite toppings or dip. Leftover socca can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Resting the batter enhances texture and can be done overnight in the fridge for convenience.
- Use a well-preheated cast iron pan and sufficient olive oil to achieve a crisp crust and prevent sticking.
- Serve socca warm after baking for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 458mg | 19% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 12IU | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
