Perfectly Crispy Socca (Chickpea Flatbread)
Discover the simple, delightful flavors of French cuisine with Socca, also known as Farinata. This chickpea flatbread is naturally gluten-free and vegan, making it a versatile base for dips, toppings, or even a gluten-free pizza crust. Quick to prepare and bake, this Socca is a perfect addition to any meal.
Ingredients
🥣 1 cup 109 grams Bob's Red Mill chickpea flour
💧 1 cup 8 ounces water
🫒 2 tablespoons 24 grams extra virgin olive oil, divided plus more for greasing the pan
🧂 0.75 teaspoon 5 grams Real Salt fine sea salt
🧄 Freshly minced garlic or garlic powder optional
🌿 Freshly minced rosemary optional
Instructions
1- Combine Ingredients:
- In a large glass mixing bowl, add Bob's Red Mill chickpea flour, water, 1.5 tablespoons of extra virgin olive oil, and Real Salt fine sea salt.
- Stir using a metal whisk until the batter is smooth and lump-free.
2- Rest Batter:
- Allow the batter to rest for at least 30 minutes to properly hydrate the flour, which will improve the texture of the Socca.
- You can skip this step if you are short on time.
3- Preheat Oven and Skillet:
- Preheat your oven to 450°F (232°C).
- Meanwhile, place a 10-inch cast iron skillet in the oven as it preheats to get it very hot, which is vital for a crispy crust.
4- Prepare Pan:
- Using silicone ribbed oven mitts, carefully remove the hot skillet from the oven.
- Add the remaining 0.5 tablespoon of olive oil to the pan and swirl it to coat the bottom and sides evenly.
5- Add Batter and Bake:
- Pour the rested batter into the oiled, hot skillet.
- Return it to the preheated oven and bake for 20 minutes. For the last 1-2 minutes, you can optionally turn the oven's broiler on to brown the top of the Socca.
6- Remove and Slice:
- Once the Socca is golden brown, remove it using oven mitts and transfer it onto a piece of parchment paper.
- Use a metal spatula to lift it out of the skillet, then slice it into wedges using a metal pizza cutter.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 55 minutes including resting time
Servings: 8 slices
Calories per Serving: 163 Kcal
Equipment:
- Large glass mixing bowl
- Pyrex liquid measuring cup
- Metal whisk
- 10-inch cast iron skillet or 12-inch for a thinner flatbread
- Silicone oven mitts
- Metal spatula
- Parchment paper
- Metal pizza cutter
Cooking Tips:
- Ensure accurate flour measurement by scooping and leveling.
- A hot skillet is crucial for a crispy crust.
- Broil for a golden, crispy top if desired.
- The batter can be made ahead and refrigerated for up to 24 hours.
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Detoxinista: https://www.youtube.com/@DetoxinistaRecipes