`Socca (Chickpea Flatbread) with Tomato Olive Salad |

Socca (Chickpea Flatbread) with Tomato Olive Salad

This style of bread hails from the city of Nice in France. A delicious gluten-free, chickpea flour based, flatbread that is perfect for an appetizer or light meal, especially when partnered with this bright and vibrant tomato olive salad.
Socca (Chickpea Flatbread) with Tomato Olive Salad
Aug. 18, 2021
Patterson Watkins

Socca is made by oven-fry­ing a sim­ple bat­ter made using chick­peas flour, water, extra vir­gin olive oil, and salt. We lightly sea­son our Socca with a lit­tle za’atar sea­son­ing, a zesty and savory com­bi­na­tion of sesame, cumin, oregano, and sumac.

The result is a crispy, golden-hued flat­bread that’s addic­tively deli­cious. We part­nered this recipe with other pop­u­lar ingre­di­ents found in the Provence region of France; olives, toma­toes, wine vine­gar, and extra vir­gin olive oil. 

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Socca (Chickpea Flatbread) with Tomato Olive Salad

5 from 1 vote
Course: Main, SaladCuisine: FrenchDifficulty: Medium
Servings

4

serv­ings
Prep time

30

min­utes
Cooking time

20

min­utes

For a lit­tle prep ahead hack, feel free to make the socca bat­ter a day or two ahead of time. This will allow the flour to fully absorb the liq­uid and make for a more ten­der flat­bread. Just make sure to let the bat­ter warm up to room tem­per­a­ture before oven-fry­ing. 

Ingredients

  • Chickpea Flatbread/Socca
  • 1 1/4 cups chick­pea flour

  • 1 cup water

  • 1 1/2 table­spoons medium to robust extra vir­gin olive oil 

  • 1/2 tea­spoon salt

  • 2 table­spoons
    medium to robust extra vir­gin olive oil 

  • 2 tea­spoons za’atar spice blend

  • Olive Salad
  • 1 1/2 cups mixed Mediterranean olives pit­ted

  • 1 1/2 cups cherry toma­toes halved

  • 2 table­spoons red wine vine­gar

  • 1/4 cup medium to robust extra vir­gin olive oil 

  • 1/4 cup fresh pars­ley, whole leaves or chopped

Directions

  • In a large bowl, com­bine chick­pea flour, water, olive oil, and salt, whisk until blended. Cover and set aside to rest for 30 min­utes (to help the flour absorb the liq­uid).
  • Meanwhile, pre­heat the oven to 450°F and place an oven-proof skil­let (cast iron works really well) in the oven while it is pre­heat­ing. Once the oven has pre­heated and the skil­let is hot, add oil and swirl to coat. Add socca bat­ter and swirl to evenly coat the skil­let, return to the oven and bake for 15 – 20 min­utes or until the flat­bread is golden brown and crispy. Season the socca with za’atar and cut into wedges.
  • In a large bowl, place olives, toma­toes, vine­gar, and olive oil, toss to com­bine. Sprinkle pars­ley leaves over the salad and gen­tly toss to com­bine. Divide socca and salad between plates. 

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