Simple Socca with Stove Top & Oven Options (Naturally Allergy-Friendly)


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!

Simple Socca Recipe - Naturally dairy-free and gluten-free chickpea flatbread from the Mediterranean

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.

Simple Socca (Stove Top & Oven Options)
Prep time
Cook time
Total time
Socca is often finished in the oven, but this easy recipe is quicker and doesn't require any baking. Nonetheless, we've included both stove top and oven methods.
Recipe type: Bread
Cuisine: French
Serves: 4 servings
  • 1 cup chickpea flour
  • ¾ teaspoon kosher salt
  • 1¼ cups water, or as needed
  • 2 tablespoons olive oil, plus additional for the pan
  1. 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.
Stove Top Method
  1. 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.
Oven Method
  1. 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.)
  2. 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.
  3. Let cool for a few minutes before cutting into wedges.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Angelo Crisante on

    Socca is the French name for the Italian Farinata made with chickpeas. It was introduced to southeast France by ligurian migrants therefore the cuisine is Italian not French.

  2. Pingback: Artichoke Bouillabaisse - Go Dairy Free

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