Socca Bread (gluten-free)
4 People
91 Cals
Socca Bread (gluten-free)
4 People
91 Cals
About the recipe
Simple. Golden. Nourishing.Socca is one of those beautiful rustic recipes that proves simple ingredients can create something truly delicious. Originating from the south of France — particularly the city of Nice — and also found throughout Italy as farinata, this humble chickpea flatbread has been enjoyed for centuries as wholesome street food made from just chickpea flour, water and olive oil.This version is light, crispy around the edges and soft in the centre with a naturally nutty flavour from the chickpea flour. I love adding a little tapioca or cornflour for extra crispness and stability so they cook beautifully in the pan.Perfect for healthy lunches, brunch, easy dinners or topped like a little Mediterranean pizza.Rich in plant protein and fibre, socca makes a wonderful gluten-free alternative to bread or pizza bases and is delicious served with eggs, soups, salads, dips or simply enjoyed warm from the pan.Perfect for healthy lunches, quick dinners or easy entertaining.
Nutrition Per Serving
91
Calories
4g
Fat
1g
Saturates
2g
Sugars
64mg
Salt
5g
Protein
11g
Carbs
3g
Fibre
Ingredients
- 60 g ½ cup chickpea flour
- 1 tablespoon cornflour or tapioca starch
- ½ teaspoon baking powder
- 125 ml ½ cup cold water
- 1 tablespoon extra virgin olive oil plus extra for cooking
OPTIONAL EMBELLISHMENTS
- roasted or fresh tomato
- feta or buratta or buffalo mozarella
- cottage cheese + avocado
- silken tofu + fried egg
- hummus
- banana, tahini and honey
Method
- COMBINE the chickpea flour, cornflour, baking powder, cold water and olive oil in a bowl.
- WHISK well until smooth and lump free. Allow to sit for 5 minutes...it will thicken slightly.
- HEAT a lightly oiled non-stick frying pan over medium heat.
- POUR in half the batter and spread thinly into a rustic round.
- TOP with any embellishments if using. I love sweetcorn and spring onion or you can leave it plain and simple.
- COOK for about 2 minutes on one side until bubbles appear at the top and the bottom is golden...flip it over and cook the other side...for only 15 seconds.
- REPEAT with the remaining batter.
- SERVE warm or cold and enjoy.
- THESE lovely flatbreads store well in the fridge for up to 4 days. See notes.
HEALTH BENEFITS
Chickpea flour is naturally gluten-free and rich in plant protein and fibre, helping support satiety, digestion and stable energy levels. It’s also a wonderful source of iron, magnesium and folate. NOTES + INSPIRATION
Traditionally, socca is cooked in wood-fired ovens in Nice and throughout the Ligurian coast of Italy where it’s known as farinata. Traditional Oven Method
PREHEAT the oven to 240°C fan-forced (465°F).
HEAT a heavy cast-iron pan on the stove top. This is the secret to getting crispy edges.
ALLOW the batter to rest for about 15 minutes before cooking if you have time. This helps hydrate the chickpea flour and improves texture.
ONCE the pan is piping hot, brush with a little olive oil and pour in the batter quickly and swirl gently to spread.
BAKE for about 12 - 15 minutes until golden around the edges and cooked through.
SERVE immediately while hot and crispy. TERESA’S TIPS
A cast iron pan gives the most authentic result in the oven...I recommend a non-stick pan for stove top method.
The batter should be quite thin — more like pouring cream than pancake batter. Serving Ideas:
Top with poached eggs + avocado - alongside soups and salads - with hummus or whipped cannellini beans - as a gluten-free pizza base - topped with fresh tomato + basil and burrata.
Chickpea flour is naturally gluten-free and rich in plant protein and fibre, helping support satiety, digestion and stable energy levels. It’s also a wonderful source of iron, magnesium and folate. NOTES + INSPIRATION
Traditionally, socca is cooked in wood-fired ovens in Nice and throughout the Ligurian coast of Italy where it’s known as farinata. Traditional Oven Method
PREHEAT the oven to 240°C fan-forced (465°F).
HEAT a heavy cast-iron pan on the stove top. This is the secret to getting crispy edges.
ALLOW the batter to rest for about 15 minutes before cooking if you have time. This helps hydrate the chickpea flour and improves texture.
ONCE the pan is piping hot, brush with a little olive oil and pour in the batter quickly and swirl gently to spread.
BAKE for about 12 - 15 minutes until golden around the edges and cooked through.
SERVE immediately while hot and crispy. TERESA’S TIPS
A cast iron pan gives the most authentic result in the oven...I recommend a non-stick pan for stove top method.
The batter should be quite thin — more like pouring cream than pancake batter. Serving Ideas:
Top with poached eggs + avocado - alongside soups and salads - with hummus or whipped cannellini beans - as a gluten-free pizza base - topped with fresh tomato + basil and burrata.
