Being a celiac chef, there were so many dishes in culinary school that I couldn’t make or try. So when I was in charge of making Socca in my Euro-Med class and realized it was a naturally gluten free bread, I got SO excited. Finally a bread in school that wouldn’t kill me, and also ended up being so easy to make and eat.

Socca is a type of savory pancake or flatbread that originates from the region of Nice in southeastern France, particularly associated with the city of Nice. It is also known by other names, such as “farinata” in Italian cuisine and “cecina” in some regions of Italy. Socca is made from a simple batter consisting of chickpea flour, water, olive oil, and seasonings.

Tips on Making Socca:

  • Make the batter and let it sit for minimum of 30 minutes, and up to 12 hours. Chickpea flour takes longer to hydrate, so this soaking time is crucial for the texture of the flatbread. I find the sweet spot is around 2 hours, but can be done after 30 minutes.
  • Preheat the cast iron pan. You want your skillet HOT AF when adding the batter to crisp up the bottom of the flatbread. Also, if you add the batter to a cold pan, it will stick.
  • Serve and eat immediately while it is crispy and hot. It is best fresh, but you can also store in the fridge for up to 4 days.

Toppings and Fillings to Add to Socca:

Socca is fun because it is super versatile. You can add all kinds of herbs, aromatics and toppings to it to switch it up. Here are a few of my favorite:

  • Caramelized onions
  • Herbs like rosemary, thyme, parsley, basil
  • Olives
  • Grated cheese
  • Sundried or fresh tomatoes
  • Roasted vegetables
  • Pesto
@kellyscleankitchen

How to make socca aka farinata 🍞 a delicious gluten free flatbread #socca #farinata #cooking #bread #glutenfree

♬ Wes Anderson-esque Cute Acoustic – Kenji Ueda
  • SERVINGS:  4
  • PREP TIME: 5 Mins
  • ACTIVE TIME: 20 Mins
  • TOTAL TIME: 25 Min

Ingredients:

  • 1 cup chickpea flour
  • 1/2 cup olive oil (divided)
  • 3 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper

Preparation:

STEP 1.

Whisk together the flour, 2 tbsp olive oil, rosemary, salt, pepper, and 1 cup of water to form a smooth batter. Cover and let it sit for 20 minutes, to 12 hours. This hydrates the chickpea flour.

STEP 2.

Preheat the oven to 475*F, add your cast iron skillet to let it preheat as well. You want your skillet to be HOT.

STEP 3.

Remove the skillet from the oven and add olive oil to coat the bottom, then pour in the batter. Bake for 17-20 minutes, until it is golden brown. Remove from the oven and let it cool for 10 minutes.

STEP 4.

Slice and immediately serve.

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