This socca recipe came to us from Amanda Berne of the San Francisco Chronicle back in 2007, but we’ve since updated both the recipe and post. She recommends serving the socca hot, alongside her vegan bouillabaisse, or on their own.
Socca is a chickpea flatbread that’s native to the Mediterranean coast of Italy and France. It’s naturally gluten-free, dairy-free, top allergen-free, plant-based, and vegan-friendly, and it can be cooked in the oven or on the stove top. We have directions for both ways!
Special Diet Notes: Socca
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
- 1 cup chickpea flour
- ¾ teaspoon kosher salt
- 1¼ cups water, or as needed
- 2 tablespoons olive oil, plus additional for the pan
- In a medium bowl, whisk together the flour and salt. Add the water and 2 tablespoons oil, and whisk until smooth. It should be the consistency of heavy cream; thin, but not watery.
- Heat a little oil in a small skillet over medium-high heat until the oil is shimmering. Reduce the heat to medium, and pour ¼ cup batter to pan. Working quickly, swirl it evenly and thinly into a crepe. Cook for about 3 minutes, or until the top is almost set. Flip and brown for about 1 minute. Remove to a plate and repeat with the remaining batter.
- Preheat your oven to 450°F and put a well-seasoned cast iron skillet in the oven to preheat it. (Can alternatively use two cake pans or pie pans.)
- Carefully remove the pan, add about 1 tablespoon oil and swirl to coat the bottom. Pour the batter into the pan, and immediately return the pan to the oven. Bake for 10 to 15 minutes, or until the socca is lightly browned and the edge pulls away slightly from the pan.
- Let cool for a few minutes before cutting into wedges.