Enjoy this protein-rich recipe as a nutritious alternative to bread alongside soups, salads, and pastas. Or pair it with roasted veggies for a surprisingly satisfying meatless main dish.
What is a socca, you may be wondering? That’s a very good question! Soccas are essentially savory pancakes or flatbreads originating from the south of France. Thanks to a novel but easy-to-find ingredient, they’re naturally protein-rich, gluten-free, and a breeze to prepare.
In this traditional recipe, garbanzo (chickpea) flour takes the place of wheat flour and, in the process, provides a unique flavor that is further enhanced by slivered onions and a hint of rosemary. Soccas are a protein-packed option to a dinner roll, but they can be topped in a variety of ways.
My recipe is an adaptation of one made by Mark Bittman of the New York Times. It makes one large socca, the diameter of a 10″ cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.
Socca is a traditional French dish, and as with so many traditional dishes, there are countless interpretations. Many recipes create thin, crepe-like soccas and call for cooking them on the stovetop. You can absolutely experiment with different ways of preparing this wholesome recipe. However, the thicker, oven-baked version described below is our favorite.
In addition to an impressive 6 grams of protein per serving, garbanzo flour provides 20% of the recommended daily allowance for fiber and 10% of the RDA for iron. Where to find garbanzo or chickpea flour? Look in the natural foods aisle of your grocery store. Bob’s Red Mill sells a stone-ground variety that I usually buy. Note: Bob’s Red Mill does have a product that is a combination of garbanzo and fava bean flour, which I do not recommend this recipe. Look for a package labeled garbanzo or chickpea flour with the beans being the only ingredient.
Enjoy a slice of warm socca with soup or salad or top as you would a flatbread. Pesto, tapenade, caramelized onions, roasted veggies, even hummus, are all good options. We especially enjoy a quick salsa of chopped olives, tomatoes, and crumbled feta broiled until the feta is lightly golden. Adding a handful of arugula adds freshness and makes for a light, salad-like meal.
Baked Socca
Ingredients
- 1 cup (120 grams) garbanzo (chickpea) flour
- 3/4 teaspoon kosher salt (use 1/2 teaspoon if using regular table salt)
- 1/2 teaspoon freshly ground pepper
- 1 cup warm water (no need to measure temperature--it should just feel warm)
- 3 tablespoons olive or avocado oil, divided use (plus more for brushing)
- 3/4 cup thinly sliced onion (I usually use red; yellow is fine, too)
- 1/2 tablespoon fresh rosemary leaves, minced (or 1/2 teaspoon dried)
Instructions
- In a large bowl, sift together the garbanzo flour, salt and pepper, and then add the rosemary leaves.
- Whisk in the warm water and 2 tablespoons of the olive oil.
- Cover the bowl and allow the batter set at room temperature for at least 30 minutes or up to 12 hours. ย After resting, the batter should have the consistency of heavy cream. Stir the sliced onions into the batter.
- When ready to cook the socca, preheat the oven to 450 degrees F. ย When the oven has come to temperature, heat a heavy skillet with a 10-inch diameter* (cast iron is preferable) for 5-10 minutes or until very hot.
- Remove the skillet from oven and add 1 tablespoon oil to the hot pan. ย Pour the batter into the pan and bake for 10-15 minutes or until the "pancake" is firm and the edges are set. ย The top may not be browned, which is okay.
- Switch the oven to broil. ย If you wish, brush the the socca with a thin layer of oil. ย (This is not required but will help the socca retain a little extra moisture.) Place it a few inches below your broiler for 1-2 minutes, or just long enough to brown it in spots. ย Watch carefully so the socca doesn't burn. Cut into wedges and serve hot, with toppings of your choice.
Notes
Leave a Reply