Socca Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
4
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Course
Side Dish, Main Course, Appetizer
Socca Recipe
Description
This Socca recipe combines chickpea flour with water, olive oil, and sea salt, whisked into a smooth batter and allowed to soak for 30 minutes for better hydration. The oven is preheated to 475°F with a cast-iron skillet inside, ensuring a very hot surface for baking. After soaking, batter is poured into the skillet brushed with olive oil and baked for 17 to 20 minutes until the socca edges develop a dark, crisp crust, which defines its characteristic texture.
The result is a flatbread that is crispy on the edges yet tender in the center, with a slightly nutty, earthy flavor from chickpea flour. Socca can be served plain or with a variety of spices, herbs, dips, or toppings as preferred. It is best eaten fresh from the oven while the edges remain crisp.
Leftover socca keeps at room temperature up to two days or can be frozen for a month. Reheating in a 400°F oven on a baking sheet crisps the edges again, restoring some of the original texture. This makes socca a practical, made-ahead snack or accompaniment.
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1¾ tablespoons extra-virgin olive oil
- ½ teaspoon salt 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 of the 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
- Eat socca shortly after baking to enjoy crispy edges.
- Leftover socca stores at room temperature for up to 2 days or freezes for up to 1 month.
- Reheat leftovers in a 400°F oven until edges crisp before serving.
User Reviews
Overall Rating
5
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