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This easy, 3-ingredient Socca recipe is a delicious, gluten free chickpea flatbread which hails from Nice in France. Commonly eaten as an appetiser, I love this grain free bread as a snack, or a side dish to soup, salads, pasta, pizza and more!
Notes On This Gluten Free Socca Recipe
Three Ingredients: All you need to make these chickpea flatbreads – also known as socca (in France), farinata (in Italy) or fainá (in Argentina) – is chickpea flour, warm water and olive oil, plus a little, optional salt for flavour.
Taste & Texture: These chickpea flatbreads go deliciously crisp round the edges, with a softer middle, and a lovely, almost nutty flavour.
Naturally Gluten Free: Chickpea flour (also called garbanzo bean flour or gram flour) is naturally gluten free, making this dish completely coeliac-safe. It’s also vegan!
Super Versatile: Serve this socca warm with olive oil as an appetiser, or alongside your favourite soup, stew, pasta dish or salad. It really goes with anything!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this socca recipe with the full quantities. But here are the ingredients you need and ideas for any swaps.
- Chickpea Flour: I use the Holland & Barrett chickpea flour, but all chickpea or gram flours are naturally gluten free. Just be sure to check for ‘may contain’ warnings.
- Olive Oil: This adds both flavour and helps the socca go deliciously crispy. I wouldn’t swap for a different oil as this adds essential flavour.
- Warm Water
- Salt
You can of course add any other flavourings you like to this, using this socca recipe as a base. Chill flakes, dried rosemary or mixed Italian herbs would make a lovely addition.
How to Make Socca
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these chickpea flour flatbreads are to make.
Storing and Freezing Instructions
TO STORE: You can keep leftovers of this socca bread in the fridge and eat cold or reheat. I think it’s definitely better when eaten fresh though!
TO FREEZE: If freezing, I would recommend defrosting and then reheating this socca bread to refresh it before serving.
Serving Suggestions
Socca Recipe {Chickpea Flatbreads}
Ingredients
- 65 g chickpea flour
- 1 tbsp olive oil, + approx 1 tsp extra for pan
- 0.5 tsp salt
- 150 ml warm water
Instructions
- Preheat the oven to 240C / Fan 220C / Gas Mark 9. Place an 8-inch cast iron skillet in the oven while it heats.
- Add the chickpea flour, olive oil, salt and warm water to a bowl and whisk to form a smooth batter.
- When the oven is at temperature, carefully remove the pan and pour in the extra olive oil. Swill round to coat the whole base of the pan.
- Pour the batter into the pan into an even layer, then place the pan back in the oven. Bake for 18-20 minutes until golden and crisp on top. The edges will go nice and crispy, with a golden flaky top, but the centre will remain a little soft.
- Remove the socca from the oven, remove from the pan and cut into wedges to serve warm. I like to sprinkle mine with some salt flakes to serve.
Video
Notes
- This Socca is best eaten fresh – I recommend serving it warm from the oven. You can store and reheat but it’s definitely nicer when eaten straight after baking.
Nutrition
More Easy Gluten Free Bread Recipes
If you like this easy socca recipe then make sure you check out these other gluten free bread recipes too…
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