Socca (Chickpea Flatbread)

Prep Time: 10 minutes (plus 30 minutes resting)

Cook Time: 12–15 minutes

Total Time: About 1 hour

Servings: 2 as a light main, 4 as an appetizer

Ingredients:

1 cup (120 g) chickpea flour

1¼ cups (300 ml) water

3 tablespoons extra-virgin olive oil, divided

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

1–2 teaspoons finely chopped fresh rosemary (optional)

¼ small red onion, very thinly sliced (optional)

Flaky sea salt, for finishing

Instructions:

Whisk chickpea flour with salt and pepper. Gradually whisk in water until smooth.

Whisk in 2 tablespoons olive oil. Cover and rest batter 30 minutes–2 hours.

Preheat oven to 450°F (230°C) with a 10–12 inch skillet inside.

Carefully oil hot skillet with 1 tablespoon olive oil. Whisk batter, pour in, and spread evenly. Add rosemary and onion if using.

Bake 10–15 minutes until set and golden; broil briefly for extra browning if desired.

Loosen edges, transfer to a board, sprinkle with flaky salt and pepper, slice into wedges, and serve hot.

Nutrition (Calories)Approximately 220–250 calories per serving (when serving 4). Best for a light lunch, appetizer, or snack. Naturally gluten-free, rich in plant protein and fiber from chickpeas.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 1

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 250

Notes

Pro Tip:
Preheating the skillet thoroughly is key to a crisp bottom. Do not skip the resting time; it gives socca a tender, custardy interior.