A few months ago, when this blog was only an idea and a little bit of HTML, I went to dinner at my friend Emily’s house. If you remember my earlier post about Coconut Rice Pudding, that was the same night. Emily and her partner Joy welcomed me with a gluten-free meal that introduced me to something I hadn’t tried before: socca.
Socca, also called farinata in some regions, is a thin, pancake-like flatbread made from chickpea flour, water, olive oil and salt. It’s a classic street food in coastal parts of Italy and southern France, typically baked until golden and slightly crisp at the edges. Because it’s naturally gluten-free, socca has become a favorite in my rotation — both for its simplicity and for its versatility.
The version Emily prepared was a revelation. She followed a straightforward method and finished the socca with fresh ricotta and a scattering of herbs, which turned it into a wonderful appetizer. At home I served socca to my mother as a light lunch alongside a simple salad, and it felt elegant and satisfying without being heavy. Whether you need a quick weeknight dinner or a crowd-pleasing starter, socca fits the bill.
Below is the recipe I adapted from that dinner, streamlined for an easy at-home result. I also include a few variations and serving ideas so you can make socca your own. Try it plain, topped with fresh ricotta, or experiment with herbs and citrus zest for different flavor profiles. It reheats well for leftovers and can be cut into strips or wedges for appetizers.
Eat up!
xo
Phoebe
Socca with Shallots and Thyme
Phoebe Lapine
Ingredients
- 1 cup chickpea flour
- 1 teaspoon salt
- olive oil, for batter and for the pan
- 1 large shallot thinly sliced
- 2 teaspoons fresh thyme leaves
Instructions
- Preheat the oven to 450°F (about 230°C). Place a 12-inch cast-iron skillet on a rack in the upper half of the oven so it gets very hot.
- In a medium mixing bowl, whisk the chickpea flour and salt until combined. Slowly pour in 1 cup of lukewarm water while whisking to avoid lumps. Stir until the batter is smooth and homogenous. Cover and let the batter rest while the oven heats; it can also rest in the refrigerator for up to 24 hours for a deeper flavor.
- Stir 2 tablespoons of olive oil into the batter, then fold in the sliced shallot and the thyme leaves.
- Carefully remove the hot skillet from the oven and add about 2 tablespoons of olive oil, swirling to coat the bottom completely. Pour in the batter and tilt the pan so it spreads into an even layer.
- Bake for about 12 minutes, or until the socca is set and firm. If you like a crisp, browned top, brush a little extra olive oil on the surface and place the skillet under the broiler for 2–3 minutes until golden. Watch closely to avoid burning.
- Serve immediately. Socca is delicious topped with fresh ricotta, grated Parmesan, or simply a drizzle of olive oil and a squeeze of lemon. It also pairs well with a green salad or roasted vegetables.
Notes and Variations
Socca is a flexible gluten-free flatbread: add rosemary, oregano, or lemon zest for different flavor directions. To make small servings for appetizers, divide the batter into oiled muffin tins or use smaller skillets and shorten the bake time slightly. Leftovers can be stored in the refrigerator for a few days and gently reheated in the oven or in a skillet to restore crispness.
Because the batter rests easily, you can prepare it ahead of time for quick meals. The texture is best fresh from the oven, but chilled slices are also tasty at room temperature for picnics or packed lunches.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!
