Socca!Posted: February 16, 2013
Socca! It just feels like it needs an exclamation point. This is a flatbread made from chickpea flour, which is Gluten Free. In France it is quite common, but may be new to many of us here. Normally, I try to post recipes that do not require “special” ingredients and this one calls for Chickpea Flour, which may be harder to find. I use “Bob’s Red Mill” that can be found in many grocery or health food stores.
1 cup of chickpea flour
1 cup of water
1 1/2 tablespoons of olive oil, plus more for the pan
1/2 teaspoon of salt
seasonings such as 1 tablespoon of each of these fresh herbs, rosemary, thyme and oregano.
Dried herbs can be used. I like Penzey’s Sandwich Sprinkle (Penzey’s have a website).
You will need a 10 inch oven proof skillet or a pie pan. The recipe will make 1 thick or 2 thin flatbreads.
–Whisk chickpea flour, water, olive oil and salt. Let the batter rest for 30 minutes to 2 hours.
–Set the oven rack 6 inches below the broiler. Warm the pan for 5 minutes.
–Remove from the oven, spray with cooking spray and add a teaspoon or so of oil to coat the pan. Whisk the batter and pour in the pan, covering evenly.
-For a thick flatbread – Use all of the batter. Broil 3 to 5 minutes or until the top of the Socca blisters and browns, then bake at 400 degrees on a lower rack for 6 minutes or until set. It should be flexible in the middle and crisp on the edges.
-For a thin flatbread -Use half of the batter. Broil 3 to 5 minutes until blistered and browned, to make it crispier, bake at 400 on a lower rack for 3 minutes or so.
I have experimented with baking times to get it to consistency I like. It can be baked for a longer or shorter amount of time depending on how well done you would like it. This is so simple it is hard to mess up and always tastes good.
–Serve warm cut into wedges.
This is very easy to make and quite savory with the herbs. It is fun to experiment with herb mixes. Socca can also be used as appetizers.
***Just a note. Socca is so tasty that when I made this batch to photograph, I began eating it before I remembered I wanted to take a picture!