Socca, a golden, crispy chickpea flatbread, is a simple yet stunning dish that’s naturally gluten-free and packed with protein. With just a handful of ingredients and a quick 5-minute prep, it’s perfect for busy days or impromptu gatherings.
The batter rests for 30 minutes, allowing the flavors to meld, while the 20-minute bake transforms it into a fragrant, slightly nutty delight. Its edges crisp up beautifully, while the center remains tender and satisfyingly chewy.
This versatile flatbread pairs wonderfully with dips, salads, or even as a base for toppings. Its earthy, savory flavor and rustic texture make it a crowd-pleaser every time.
Whether you’re a seasoned cook or a beginner, this recipe is a foolproof way to bring a touch of Mediterranean charm to your table in under an hour.
Simple Ingredients for Perfect Socca
- 1 cup chickpea flour (also known as gram flour, available at most grocery stores)
- 1 cup water (room temperature works best)
- 1¾ tablespoons extra-virgin olive oil (divided; use high-quality oil for the best flavor)
- ½ teaspoon sea salt (or substitute with kosher salt)
Easy Steps to Make Crispy Socca
- Preheat the oven to 475°F (245°C) and place a 10-inch cast-iron skillet inside to heat up.
- Prepare the batter: In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon of olive oil, and salt until smooth. Cover the bowl and let the batter rest for 30 minutes to allow the flour to fully hydrate.
- Heat the skillet: Using a potholder, carefully remove the hot skillet from the oven. Add the remaining ¾ tablespoon of olive oil, brushing it to coat the bottom and sides of the pan evenly.
- Bake the socca: Pour the batter into the skillet and bake for 17 to 20 minutes, or until the edges are deeply browned and crispy. (Tip: Don’t underbake—crispiness is key!)
- Cool and serve: Remove the skillet from the oven and let the socca cool slightly. Use a spatula to loosen it from the pan, then transfer it to a serving plate. Enjoy warm as a flatbread with your favorite spices, herbs, dips, or toppings.
Delicious Toppings & Dips to Elevate Your Socca
Transform your socca into a flavor-packed meal with these ideas! Try a drizzle of tahini sauce or a dollop of hummus for a creamy touch. For a fresh twist, top with cherry tomatoes, arugula, and a sprinkle of feta cheese. Feeling adventurous? Add a dash of harissa or za’atar for a bold, Mediterranean-inspired kick.
How to Store & Reheat Your Socca for Maximum Crispiness
Store leftover socca in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop it in a preheated oven at 375°F for 5-7 minutes or use a skillet over medium heat for 2-3 minutes per side. This will bring back that irresistible crispiness!
Quick Tips for Perfect Socca Every Time
For a smoother batter, sift the chickpea flour before mixing. Don’t skip the resting time—it helps the flour absorb the water for a better texture. If you don’t have a cast-iron skillet, a nonstick baking pan works too, but preheat it well for a crispy crust. And remember, don’t underbake—the edges should be golden and crisp!
Creative Variations to Mix Up Your Socca Game
Experiment with different flavors by adding 1 teaspoon of smoked paprika or 1 tablespoon of chopped fresh rosemary to the batter. For a heartier version, mix in ½ cup of finely chopped sun-dried tomatoes or caramelized onions. Sweet socca? Try a sprinkle of cinnamon and sugar after baking!
Socca Recipe
Equipment
- 10-inch cast-iron skillet
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1¾ tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 475°F with a 10-inch cast-iron skillet inside.
- In a medium bowl, combine the chickpea flour, water, 1 tablespoon of the olive oil, and salt and whisk until smooth. Cover and set aside to soak for 30 minutes.
- Using a potholder, remove the preheated skillet from the oven and add the remaining ¾ tablespoon olive oil, brushing to coat the bottom and sides of the pan.
- Pour the batter into the pan and bake for 17 to 20 minutes, or until the socca is well-browned and crisp around the edges. Do not underbake – the crispier the better.
- Remove from the oven, let cool slightly, and then use a spatula to loosen and transfer the socca from the skillet to a serving plate.
- Enjoy as a flatbread served with suggested spices, herbs, dips and/or toppings listed in the post above.