SO Good! Socca Flatbread

Appetizers & Snacks Bread Recipes
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Well… my sister and my niece flew back to Australia ("BOO!" is my review for that), mum and dad sailed away on their cruise through the Panama Canal (as you do!), and my friend Kris (who was visiting for a week) just left after a very decadent "vegan binge tour of L.A." In case you are not getting the point already, this is my lame excuse for not having posted any new recipes the last couple of weeks. You see, I was too busy eating other people's treats!!!

Suffice to say, we all sampled as much of the fabulous vegan food on offer in L.A as we could possibly stuff into our greedy little stomachs, which were not so little by the end of the week. I practically had to roll Kris onto the plane! Or so she claims! (Ha! She is wafer-thin!) So, in honour of my beloved little stick-insect glutton, I am sharing my s'blended spin on a delectable rustic chickpea flatbread that I first fell in love with in Italy about 10 years ago. As I sit here missing her, I am fondly remembering making this with her and our friend Emily last Summer. We made three different versions of this flatbread. Each one of us threw in our own vegetables, herbs and spices, and we fell in love. I hope it will lead to love for you as you break this bread with your friends. 

This ridiculously simple flatbread is made out of chickpea flour, water, olive oil and salt is absolutely delicious, cheap as chips, and super easy! It is literally child's play. Just blend and bake. This bread is high in protein, low in carbs, and is gluten free, dairy free, egg free, nut free, soy free and sugar free -- a perfect allergy free flatbread you can whip up in your blender and serve to the hungry hoards at your next feast.

Various incarnations of this chickpea batter are served in parts of Italy and France along the Ligurian Coast from Nice to Pisa. Each region serves it slightly differently, but they are usually served up as crispy thin pancakes or crepes. Probably the most famous version is the Socca served in Nice, but it is also known as Farinata or Cecina in Italy. This traditional street food dates back to about 1860, when it was commonly made in little wagons with built-in ovens. Nowadays, it is made in a cast-iron skillet or tin-plated copper baking pan and then placed in an open wood-fire oven. The crispy golden crust and slightly smokey flavour is what makes this Socca or Farinata fabulous.

This process is usually replicated (although it is never really as good as the ones you get in France and Italy) by partially frying in a pan and then placing each flatbread in the oven for about 5 minutes, and then flipping it and repeating the process until they are golden brown and crispy. But seeing as I am often a very lazy cook, I decided to make this recipe as simple as humanly possible. So "blend and bake" became my mantra. I must also admit that after endless tries to get my flatbreads crispy without sticking to the pan and tearing apart, I decided with frustration to forge my own Socca path and chose to do something slightly different -- to bake one big focaccia-style flatbread. The results were fantastic. If you grease the pan well, the flatbread just slides right out and looks gorgeous as one big wheel of yumminess on a bread board.

So I am "socca-ing" this one to you and look forward to hearing your feedback! 

Vegan Socca Farinata Flatbread

SO Good! Socca Flatbread

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Basic bread mixture:

  • 1 cup garbanzo bean / chickpea flour
  • 1 cup filtered water
  • 3 tbsp cold pressed extra virgin olive oil
  • 1/2 tsp Celtic sea salt
  • 1 tsp freshly ground pepper

garlic, onion and rosemary version:

  • 1/3 cup finely chopped garlic
  • 1/3 cup finely chopped red onion
  • 2 tbsp finely chopped rosemary

lime and cilantro version:

  • 1 cup cilantro chopped finely
  • 3 tbsp (about juice of 1) fresh lime juice
  • 1 tsp red pepper flakes
  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped garlic

olive and parsley version:

  • 1/2 cup chopped Kalamata olives
  • 1 cup finely chopped continental parsley
  • 1/3 cup finely chopped fresh garlic
  • 1/3 cup finely chopped red onion
  1. Preheat your oven to 180 C / 350 F.
  2. Place the flour, water, oil and salt in your blender and pulse a few times until well combined.
  3. Ideally you should transfer this mixture to a mixing bowl, cover and allow to sit at room temperature for about 2 hours. However, I have just thrown it into the oven and it turned out just as good.
  4. Grease a 9 inch round shallow cake tin.
  5. Stir in whatever flavour combinations you like from below and pour mixture into the greased pan.
  6. Bake for about 30 minutes or until solid and cooked through.
  7. Allow to cool for about 5 minutes and then the bread should just slide right out.
  8. Serve on a cutting board and allow guests to break off pieces or cut into wedges.
  9. This bread is delicious with soup or salad. YUMMO! 

Tip: a quick easy way to clean this “cling-on” pieces out of your garlic press

If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.

I have not yet made socca and have been collecting recipes.  I love this one! I’m waiting the delivery of my first Vita-Mix and this may be on of the first recipes I try!

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Hey could you also just add about 1 cup of finely grated cheese and some garlic to make cheesy garlic bread sounds wonderful with some pasta???

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Yum Jill! This would be AMAZING with cheese in it. YUMMO!

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I make mine without a blender. Just mix and let set for 15 minutes and you are on your way. Of course…I wind up with a couple lumps…but it does not affect flavor. Thanks for the savory options!

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Welcome Julie! Yes - you can easily make this without a blender and it is fantastic! But hey - I am the Blender girl :)

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Just grabbed the ingredients - making it tonight.

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Another winner. Can’t wait for each new recipe to try. This is easy and delicious. And with so few ingredients. This piggy loves it!!!!

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LOL! Love it. Thanks for letting me know. OINK!

I made this last night and it was so tasty and so easy. Thankyou for another quick easy recipe Tess.

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Lizzy, you are so welcome. I LOVE this recipe and glad you did too!

THANKYOU!! I have been looking for a good Socca recipe for ages. Can’t wait to try it.

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Great! Can’t wait to hear what you think!

This was really delicious. I made all three varieties for a part I had yesterday. It was all very popular. I believe I recruited some new piggies.

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I just made this using the olive and parsley version (I had jalapeno stuffed olives in the fridge that I needed to use up) and ohmygod…  SCRUMPTIOUS!!!  My 11 y/o son and I are fighting over it.  Haha!

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We made this to go with your cauliflower soup (OMG! That is SOOO good). Going to try a different flavour next time. How easy is this bread? Fantastic!

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Oh GREAT combination. LOVE that cauliflower soup with this bread. It just goes with everything though. LOVE LOVE LOVE this bread!

another fabulous recipe.  You have a gift!!  Where’s the cookbook??!!!!!

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You are SO sweet. This recipe is SO simple and delicious isn’t it. As for my cookbook, I am being approached, and will do one in the next couple of years!

Yes! Where is the cookbook. I would buy it! I love your site. We also made all three versions for a party last night and they were gobbled up pronto! Thanks for so many easy tasty recipes. We are big fans in our house.

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Oh. thankyou! This is such a great family recipe and so handy for parties. I am so glad you all enjoyed it. Thanks for taking the time to leave such a lovely supportive comment. I really appreciate it.

I cannot believe how easy and tasty this flatbread is. My whole family were devouring it. We made three different kinds as a family and each child made their own blend and then we had a tasting competition. My son was so proud when he got the prize for the tastiest combination.

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Ha! I LOVE LOVE LOVE this! We do that in my house too! SO great when you can have fun like that in the kitchen!

I tried your varieties and also made an olive and parsley bread that was really quite tasty.
This will be a standard recipe in my house now.

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I am glad you are all enjoying this flat bread.
It is SO easy and SO versatile.
I LOVE your combinations. I will try them!

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The Pure2Raw twins got me hooked on socca and I love it plain with veggie chilli. YUMBO!

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LOVE those Pure 2 Raw chicks!
HOW good is Socca Bread?!
Hope you are well Robyn xxx

Mmm this looks delicious! Is it as moist as it appears in the photographs or are my eyes simply deceiving me?

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This bread is very moist if you eat it straight out of the oven. It keeps like that one the same day. It dries out a little (like all gluten free baked goods) the next day. But it is SO delicious and SO easy. Don’t miss making this simple recipe. Can’t wait to hear what you think!

just made a batch, tastes awesome!

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Great! So glad you enjoyed it. This bread is so easy, and you can add any veggies you like to mix things up. Enjoy :)

I’ve been waiting for a good, simple recipe for socca… I’ve got the onion/garlic/rosemary version in the oven. My house smells incredible right now…. I can’t wait until it comes out! Thanks for sharing :)

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Awesome! I hope you enjoyed it :)

should you soak the garbanzo beans before hand??

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No. You are using garbanzo bean flour. Not beans.

Thank you it was delicious and easy

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Great! So glad you enjoyed it. I make this all the time because it’s so easy and so yummy! You can add any herbs and flavours too so the variations are endless to keep things interesting.

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