Socca flatbread is a simple yet flavorful dish that hails from the south of France. Made with chickpea flour, this gluten-free flatbread is crispy on the outside and soft on the inside, making it a versatile base or appetizer for any meal.
Chickpea flour is the star of this recipe, providing a nutty flavor and smooth texture. It's also packed with protein and fiber. Water helps to create a smooth batter and lightens up the flatbread. Olive oil adds richness and helps achieve that crispy edge. Salt enhances the flavors, while black pepper gives a subtle kick. Dried rosemary is optional, but it adds a lovely herbaceous touch that pairs well with the nuttiness of the chickpea flour.
Socca flatbread is delicious on its own, but you can elevate it by serving it with a drizzle of olive oil and a sprinkle of sea salt. It also pairs wonderfully with a fresh salad or as a base for your favorite flatbread toppings like roasted vegetables, goat cheese, or a simple tomato bruschetta.
Start by preheating your oven to 450°F. Place your trusty cast-iron skillet inside to heat up. This is key: a hot skillet ensures a crispy bottom on your socca.
While the oven is doing its thing, grab a mixing bowl and combine the chickpea flour and water. Whisk it until the mixture is smooth and free of lumps. Let this batter rest for at least 30 minutes. This resting time is crucial as it allows the flour to absorb the water fully, leading to a better texture.
Once rested, stir in the olive oil, salt, black pepper, and dried rosemary if you're using it. Mix until everything is well incorporated.
Carefully take the hot skillet out of the oven, and add about a tablespoon of olive oil to coat the bottom. Pour the batter into the skillet, ensuring it spreads out evenly across the surface.
Pop the skillet back into the oven and bake for 12 to 15 minutes. You're looking for the edges to be crispy and golden, and the center to be firm. Once it's done, take it out and let it cool slightly before slicing it up for serving.
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