Simple Socca with Stove Top & Oven Options (Naturally Allergy-Friendly)

This socca recipe came to us from Amanda Berne of the San Francisco Chronicle back in 2007, but we’ve since updated both the recipe and post.  She recommends serving the socca hot, alongside her vegan  bouillabaisse, or on their own.

Socca is a chickpea flatbread that’s native to the Mediterranean coast of Italy and France. It’s naturally gluten-free, dairy-free, top allergen-free, plant-based, and vegan-friendly, and it can be cooked in the oven or on the stove top. We have directions for both ways!

Special Diet Notes: Socca

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

Adapted from Amanda Berne

Simple Socca (Stove Top & Oven Options)

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Socca is often finished in the oven, but this easy recipe is quicker and doesn't require any baking. Nonetheless, we've included both stove top and oven methods.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Bread

Cuisine: French

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 1 cup chickpea flour
• ¾ teaspoon kosher salt
• 1 ¼ cups water or as needed
• 2 tablespoons olive oil plus additional for the pan

Method

 

1. In a medium bowl, whisk together the flour and salt. Add the water and 2 tablespoons oil, and whisk until smooth. It should be the consistency of heavy cream; thin, but not watery.

Stove Top Method

1. Heat a little oil in a small skillet over medium-high heat until the oil is shimmering. Reduce the heat to medium, and pour 1/4 cup batter to pan. Working quickly, swirl it evenly and thinly into a crepe. Cook for about 3 minutes, or until the top is almost set. Flip and brown for about 1 minute. Remove to a plate and repeat with the remaining batter.

Oven Method

1. Preheat your oven to 450°F and put a well-seasoned cast iron skillet in the oven to preheat it. (Can alternatively use two cake pans or pie pans.)
2. Carefully remove the pan, add about 1 tablespoon oil and swirl to coat the bottom. Pour the batter into the pan, and immediately return the pan to the oven. Bake for 10 to 15 minutes, or until the socca is lightly browned and the edge pulls away slightly from the pan.
3. Let cool for a few minutes before cutting into wedges.

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