Savory Chickpea Flatbread (Socca) with Rosemary and Onions
Discover the flavors of the South of France with this delectable Socca, a traditional gluten-free flatbread made from chickpea flour. This crispy pancake is infused with the aromatic essence of fresh rosemary and sweet, caramelized onions, yielding a delightful harmony of taste and texture. Socca is incredibly versatile; it can be served as a main dish or an appetizer, topped with a variety of ingredients like savory Kalmata Tapenade, ratatouille, or sautéed vegetables. This recipe, inspired by the culinary wisdom of Mark Bittman from The New York Times, is not only gluten-free but also dairy-free and kosher. Perfect for sharing, this one-sized flatbread will evoke the warm spirit of Provençal dining right at your table!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Chickpea flour
1 cup (sifted)
Salt
1/2 teaspoon (to taste)
Pepper
1/2 teaspoon (to taste)
Warm water
1 cup (as needed)
Olive oil
3 tablespoons (divided)
Onion
1/2 medium (sliced)
Fresh rosemary
1/2 tablespoon (minced)
Instructions
1
Begin by placing a heavy cast-iron skillet in your oven and preheating it to 450°F (230°C). This step ensures your socca will achieve that desired crispy crust.
2
In a large mixing bowl, sift together the chickpea flour, salt, and pepper. Once combined, stir in the minced rosemary for a fragrant herbal note.
3
Gradually whisk in the warm water, then add 2 tablespoons of olive oil to the mixture. Your batter should resemble a thick cream consistency.
4
Cover the bowl with a clean kitchen towel and allow the batter to rest for at least 30 minutes. Meanwhile, slice the onion thinly and stir it into the batter just before cooking.
5
Carefully remove the hot skillet from the oven. Pour the remaining tablespoon of olive oil into the skillet, swirling it around to coat the bottom evenly.
6
Pour the prepared chickpea batter into the hot pan, spreading it out evenly. Return the pan to the oven and bake for 12-15 minutes, or until the socca is firm and the edges start to pull away from the sides (the top may not be browned yet).
7
For a golden finish, set the socca a few inches below the broiler for an additional 1-2 minutes, allowing it to brown in spots.
8
Remove from the oven, cut into wedges, and serve immediately while hot, garnished with your favorite toppings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Socca?
Socca is a traditional gluten-free flatbread from the South of France made primarily from chickpea flour.
Is this Socca recipe gluten-free?
Yes, this recipe uses chickpea flour and is entirely gluten-free.
Is this recipe suitable for vegans?
Yes, the recipe is plant-based and dairy-free, making it suitable for vegans.
What type of flour is used for this flatbread?
This recipe uses one cup of sifted chickpea flour.
What is the recommended oven temperature?
The oven should be preheated to 450°F (230°C) with the skillet inside.
Why do I need to preheat the cast-iron skillet?
Preheating the heavy skillet ensures the socca achieves a desirable crispy crust.
How long should the batter rest before cooking?
The batter should be covered and allowed to rest for at least 30 minutes.
Why does the batter need to rest?
Resting the batter allows the chickpea flour to fully hydrate, ensuring the correct consistency.
Can I use dried rosemary instead of fresh?
While fresh rosemary provides a more aromatic essence, dried rosemary can be used as a substitute.
What kind of onion should I use?
The recipe calls for half of a medium onion, thinly sliced.
When do I add the onion to the mixture?
Stir the thinly sliced onion into the batter just before you are ready to cook.
What should the consistency of the batter look like?
After whisking in the warm water and olive oil, the batter should resemble a thick cream.
How much olive oil is required?
A total of 3 tablespoons of olive oil is used, with 2 in the batter and 1 for the skillet.
How long does the Socca bake for?
It should bake for 12-15 minutes, or until it is firm and the edges pull away from the pan.
How do I get the top of the flatbread to brown?
Place the socca under the broiler for an additional 1-2 minutes until it browns in spots.
Is this recipe kosher?
Yes, this savory chickpea flatbread recipe is kosher.
What are some suggested toppings for Socca?
It can be topped with Kalamata Tapenade, ratatouille, or sautéed vegetables.
Can I serve this as an appetizer?
Yes, Socca is versatile and works perfectly as either an appetizer or a main dish.
Who inspired this specific recipe?
This recipe is inspired by the culinary wisdom of Mark Bittman from The New York Times.
How should the Socca be served?
It is best served immediately while hot, cut into wedges.
Should I sift the chickpea flour?
Yes, sifting the flour with salt and pepper ensures a smooth, lump-free batter.
Is this recipe dairy-free?
Yes, it contains no milk or cheese products.
Where does Socca originate from?
It is a traditional dish from Provence in the South of France.
Can I use cold water instead of warm water?
Warm water is recommended to help the chickpea flour incorporate more easily into the batter.
What size skillet should I use?
A standard heavy cast-iron skillet is ideal for this recipe.
How much salt and pepper is used?
The recipe calls for 1/2 teaspoon each of salt and pepper, or to taste.
Does the top need to be brown before I take it out?
No, the top may not be browned after the initial baking; use the broiler to achieve the golden finish.
Is chickpea flour healthy?
Yes, chickpea flour is a nutrient-dense, plant-based protein source used in healthy cooking.
How do I prepare the rosemary?
The fresh rosemary should be finely minced before being added to the flour.
What if I don't have a cast-iron skillet?
You can use another heavy oven-safe pan, but cast iron is preferred for the best crust.