Gluten-Free Socca (Chickpea Flatbread)
By the Gluten Free Recipes team ·
The delightful crisp edges and tender interior of this authentic gluten-free socca. Infused with the nutty aroma of chickpea flour and a hint of savory herbs, this versatile flatbread is perfect as a base for your favorite toppings or enjoyed on its own.
At a glance: This medium baking recipe yields 4 servings in about 1h (15 min prep, 45 min cook). It uses 6 ingredients — including chickpea flour, salt, black pepper — and walks through 6 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Socca (Chickpea Flatbread): When preparing this baking recipe, always ensure that all ingredients, especially flours and spices, are certified gluten-free and have not been exposed to gluten during processing or packaging. Cross-contamination can occur easily with shared equipment In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Socca (Chickpea Flatbread): This recipe is naturally gluten-free, relying on chickpea flour as its base. It avoids all gluten-containing grains.
Ingredients
- 2 cups chickpea flour
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups warm water
- 3 tbsp olive oil, plus more for cooking
- 1 tsp fresh rosemary, finely chopped (optional)
Instructions
- 1
In a large bowl, whisk together the chickpea flour, salt, and black pepper until thoroughly combined. This ensures even distribution of seasonings throughout the socca. If using, stir in the chopped fresh rosemary now for an aromatic boost.
- 2
Gradually whisk in the warm water and 3 tablespoons of olive oil into the dry ingredients. Continue whisking for about 2-3 minutes until you achieve a smooth, thin batter, similar in consistency to heavy cream. It's important to avoid lumps for a smooth texture.
- 3
Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This resting period allows the chickpea flour to hydrate fully, which is crucial for developing the characteristic texture of socca.
- 4
Preheat your oven to 450°F (230°C) with a cast-iron skillet or heavy-duty baking sheet inside for at least 15 minutes. The pan needs to be screaming hot to achieve a crispy crust on the socca. Carefully add about 1-2 tablespoons of olive oil to the hot pan; it should shimmer immediately.
- 5
Gently pour about 1.5 cups of the rested batter into the hot, oiled skillet, tilting the pan to spread it evenly into a thin layer. The batter will sizzle upon contact with the hot oil. Bake for 15-20 minutes, or until the edges are deeply golden brown and crisp, and the surface is set and lightly browned.
- 6
Carefully remove the socca from the oven and let it cool in the pan for about 5 minutes before sliding it onto a cutting board. Slice into wedges and serve warm. The socca should have a delightful crisp exterior and a tender, slightly chewy interior.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Let GF baked goods cool completely on a wire rack before cutting — they firm up significantly as they cool.
- Rotate the pan halfway through baking to account for any hot spots in your oven.
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