How To Make Socca

Posted by admin on Feb 10, 2023

Learn how to make the best Gluten Free Socca Recipe with this 5 ingredient recipe! Easy, budget-friendly, and delicious, it’s dairy-free, full of fiber, and perfect for pairing with soups or as an appetizer!

Pro-Tip: We love to make this gluten free socca recipe as part of our batch cooking prep! It makes a great base for pizza, a side to serve with soup, or as an alternative for flatbread!

What Is Socca?

We love to make this gluten free socca recipe as part of our batch cooking prep! It makes a great base for pizza, a side to serve with soup, or as an alternative for flatbread! If you’re not familiar, socca is a type of gluten free flatbread believed to have originated in Nice, France. A simple recipe, it is primarily composed of chickpea flour and requires no yeast or kneading. Don’t let its simplicity fool you, though! Socca has a rich, nutty flavor and a crisp texture that will leave you coming back for more.

For our gluten free socca recipe, we took inspiration from traditional French socca and Italian farinata. As a result, it has a delicious, savory flavor with a thicker texture that has the crispy edges you look for in a socca. Plus, it’s made with just a handful of natural ingredients for a recipe you can feel good about!

French Vs. Italian Socca

Farinata and socca are more or less the same things…but not quite! Yes, they’re both made with a mixture of olive oil, herbs, and pepper, and they’re cooked in a wood oven on copper baking pans. However, socca originated in France while farinata comes from Italy. In addition, some variations of Italian-style farinata omit the rosemary always found in socca. Socca is also usually thicker and fluffier whereas farinata is thinner and crisper. As you can see, the differences are subtle, but they add up to result in two completely different (yet delicious) recipes!

Simple Gluten Free Ingredients

One of the main appeals of socca is the simple, budget-friendly ingredient list. Not only are the items minimal and easy to find, but they’re also gluten-free and nutritious, too!

Here’s what you’ll need:

Overhead shot of Socca ingredients - chickpea flour, oils, water, and spices

Chickpea Flour (also known as garbanzo bean flour) – Similar to oat flour or buckwheat flour, chickpea flour is made out of one ingredient – dried chickpeas. Ground to a fine texture, it’s loaded with fiber and plant-based protein and is completely gluten free!

Important Note: Chickpea flour is often confused with garbanzo fava flour, but they are NOT the same things!

Oil – Olive oil or avocado oil is included for a rich, savory taste.
Herbs and Spices – salt, pepper, and dried or fresh herbs are folded into the matter to enhance the flavor even further. You can also sprinkle extra seasonings on top if you’d like!

How to Make an Easy Socca Recipe

This socca recipe is super quick to prepare and always tastes great!

Combine the Ingredients. In a large mixing bowl, whisk the flour to remove any clumps. Then, slowly pour in the warm water. Stir in the oil, salt, and pepper just until smooth.
Rest. Cover the bowl, and let the batter sit at room temperature.

Socca batter being poured into cast iron pan for baking

Bake. Make sure your skillet is oven safe has been warmed in the oven for at least 10 minutes. When you’re ready to bake, coat the skillet with oil, and immediately pour the socca batter into the pan. Bake it in the oven until your socca recipe is set and the edges are golden and crisp.

Pro-Tip: If you prefer extra crispy edges, turn the oven to broil for the last minute or two of cooking.

Uncooked socca batter and oil in cast iron pan

Top. Sprinkle your socca with extra herbs and spices like fresh rosemary, cumin, garlic, or whatever you like best, and a few drops of olive oil. Then, slice it into wedges, and serve immediately while it’s still warm.

Baking Tips

This socca recipe is already super easy to make, but we’ve made it virtually failproof with the tips below!

Adjust the Skillet Size. We recommend using either a 10 or 12-inch cast-iron skillet or ovenproof skillet. The wider your skillet, the thinner your socca and the crispier your crust. So, feel free to experiment with different skillets to discover what you like best. Just be sure to keep an eye on it in the oven! Thinner socca recipes will take less time to cook.

Measure Your Flour. There can be large discrepancies when portioning ingredients with measuring cups. So, for the most accurate results, we recommend using a food scale to weigh your flour.

Use the Right Kind of Flour. Be sure to use chickpea flour and not gram flour, also known as besan flour. Similar in flavor, the two are not the same, and gram flour will not yield the crisp socca texture we love as it is made from split brown chickpeas and is much finer, requiring less water than chickpea flour.

Allow Enough Soak Time. Chickpea flour takes longer to soak and hydrated than wheat flour or gluten free flour, but this step is crucial to creating a cohesive socca recipe. If you soak your batter for less than 20 minutes, your socca recipe will be too runny and won’t cook well.

Serving Suggestions

This socca recipe tastes great plain. However, it can also be used for dipping and topping! Honestly, the ways to dress it up are endless. So, feel free to experiment. To get you started, some of our favorite ways to use this socca recipe include:

Socca pizza topped with vegetables and sauce.

overhead shot of socca flatbread with lemon and herbs on top. sliced on green platter

As a flatbread for socca pizza.
Dipped, dunked, and slathered with dips like hummus, baba ganoush, tzatziki, pesto, etc.
As a base for tapenade.
Sprinkled with freshly grated cheese.
As a side for soup, gluten free pasta, and salads.
To replace bread for sandwiches and flatbreads.

Can I Make This Socca Recipe Ahead of Time?

This socca recipe is best served fresh while it’s still warm. However, if you have leftovers (which is rare) or want to prepare it in advance, you can store it at room temperature or in the freezer. Just follow the tips below to keep it fresh.

Room Temperature: Once cooled, transfer your socca to an airtight container or sealable bag, and store it at room temperature for up to 2 days.

Freezer: Wrap your socca in foil, or place it in a sealable bag, and keep it frozen for up to 1 month.

To Reheat: To enjoy, let your socca thaw in the fridge overnight, then reheat it in the oven at 400°F until it is heated through and the edges are crisp. Be sure to keep a close eye on it so it doesn’t burn!

More Gluten Free Recipe Staples

Looking for more gluten free recipes to make mealtimes easy? Take a look at more of our staples below!

How To Make Socca

Author: Lindsay Cotter
Total Time: 35 minutes
Yield: 4-6 appetizer servings
Diet: Gluten Free

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Description

Learn how to make the best Gluten Free Socca Recipe with this 5 ingredient recipe! Easy, budget-friendly, and delicious, it’s dairy-free, full of fiber, and perfect for pairing with soups or as an appetizer!

Ingredients

Units

1 ¼ cups (150 g) chickpea flour
1 ¼ cups warm water
3 tablespoons light olive oil or avocado oil, divided
¼ teaspoon kosher salt
¼ teaspoon black pepper
Optional Toppings – 1 teaspoon dried herbs or 1 Tablespoon chopped fresh herbs, coarse ground black pepper and/or olive oil

Instructions

In a large mixing bowl, whisk the chickpea flour to remove any clumps. Slowly fold in the warm water, 2 tablespoons olive oil, salt and pepper until combined. Cover and let sit at room temperature for at least 20 minutes or up to 8 hours.
When ready to bake the socca, preheat the oven to 450°F and place a 10 or 12 inch cast iron or ovenproof skillet on the center rack (about 8 inches from the heat) for 10 minutes. (A wider skillet will produce a thinner crust.)
Remove the pan, pour 1 Tablespoon of oil into it and swirl until the pan is evenly coated. Immediately pour the batter into the pan.
Bake for 10 to 15 minutes, or until the socca flatbread is set and edges are crisp and golden. If desired, broil for the last minute for crispier edges.
Carefully remove the pan from the oven and top with optional chopped herbs, coarse ground black pepper, and a drizzle of olive oil.
Cut it into wedges, and serve immediately. Store leftovers in the fridge in an airtight container for up to 3 days.