Socca, also known as Farinata, is a specialty of southeastern French cuisine. The primary ingredients create a runny batter of chickpea flour, water and olive oil. Traditionally socca is seasoned generously with black pepper, cut into irregular triangles, and eaten with the fingers while still hot.
I first discovered socca bread about a year ago when I was searching for a pizza crust that was gluten free, egg free, yeast free, and dairy free. I was intrigued and loved that it was so simple and adaptable, with a high protein content from the chickpea flour.
Socca bread can be made in thick slices, by using a smaller pan, or thin and crispy slices by using a large pan. I prefer it crispy as the thick style is more dense and to me is too dry, but that’s my personal preference. Try both styles out and see what you like best! Add any spices to the batter that you enjoy, such as rosemary, oregano, basil, garlic, cumin or onion powder . Top with your favourite pizza toppings, or eat it plain with a drizzle of good quality olive oil. A socca flatbread really allows you to get creative and the variations for add ins or toppings are limitless!
Recently we were given the opportunity to do a product review on Pomora Olive Oil, I knew several of their oils would go perfectly in a socca bread, and they didn’t disappoint. For this recipe I decided to use the chili oil (Pomora’s Al Peperoncino) to give the bread some extra kick. It paired beautifully with the tomato basil topping I created as well.
Give it a try and post your crust/topping creations below in the comments to share.
- 1 cup Chickpea Flour
- 1 cup Water
- 2 tbsp Chili Olive Oil (Pomora Al Peperoncio)
- ¾ tsp Sea Salt
- ¼ tsp Coarse Pepper
- *Additional oil for the baking pan
- 1 cup Cherry Tomatoes, chopped
- 1 tbsp Red Onion, finely diced
- 2 Garlic Cloves, minced
- 1 tbsp Olive Oil (Pomora Olio Nuovo)
- ¼ cup Fresh Basil, sliced
- 1 tbsp Balsamic Reduction
- Preheat oven to 450.
- Add chickpea flour, water, oil, salt, and pepper, or any other seasonings you prefer. Whisk until smooth.
- Cover and allow to sit on the counter for an hour or more, until ready to bake.
- Pour chickpea batter in a cast iron pan or round baking dish. Size of pan will depend on how thick you prefer the flatbread. I use my largest round pan for an extra thin crust.
- Generously grease the baking dish and place in the oven for 5 minutes to preheat the pan. Take out and carefully pour the chickpea batter into the pan. Place back in oven for about 10-15 minutes, until it’s cooked throughly and edges are brown. If using a small round pan for a thick socca, increase baking time to cook throughly.
- Turn the oven to broil for a few minutes so the socca bread blisters on top.
- Remove from oven. And enjoy as is, or top with your favourite toppings and return to oven for another 5-10 minutes, depending on toppings chosen.
- In a small bowl, add tomatoes, onion, garlic, and oil, mixing throughly.
- When the socca has cooked fully, spread the toppings out evenly and return to oven for about 5-10 minutes to soften tomatoes.
- Remove and top with fresh basil and drizzle with balsamic reduction.
- Cool for 5 mins and then cut into triangles and serve.