Socca is a simple, savory gluten-free, grain-free flatbread that pairs well with soups, salads or eaten alone!
1 cup chickpea flour (aka besan or garbanzo bean flour)
1 cup lukewarm water
1/2 teaspoon mineral salt
1 – 2 tablespoons olive oil
optional add-ins for variation
1/8 – 1/4 teaspoon cumin
1/2 teaspoon fresh rosemary or thyme
pinch of red pepper flakes
small handful of chopped basil
fresh cracked pepper
1/8 – 1/4 teaspoon garlic powder
sliced shallots
Mix and let rest: In a medium size mixing bowl, add flour, water, and salt. Whisk until smooth, cover, and let sit for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.
Preheat: Heat the oven to 450 degrees F. Place a well-seasoned skillet on the middle rack while the oven is heating (we want it to get nice and hot).
Oil skillet + pour batter: Once the oven is ready, carefully remove the skillet, add 1 – 2 tablespoons oil and carefully twirl the skillet so the oil coats the bottom evenly. Pour the batter into the skillet.
Bake: Place skillet into the oven and back in the oven for 12 – 15 minutes, until golden on the edges and firm throughout.
Optional broiler: Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under the broiler for about 2 minutes until the top starts to golden a bit.
Cool & remove: Remove from the oven and let cool a few minutes. Using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove.
Serve: Cut into 4 – 8 slices or pull apart and eat. Socca is best eaten right away.
Store: Socca can be stored on the counter in an airtight container for up to 3 days.


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