Recipe Difficulty: Easy
What is Socca?
Socca is a traditional chickpea flour-based dish from the Provence region of France. It is also known as farinata in Italy, and panisse in the Niçoise dialect. It is typically made by mixing chickpea flour, water, olive oil, and salt to form a batter, which is then cooked in a large, round, shallow pan to create a thin, crispy flatbread. Socca can be served as a snack or appetizer, and is sometimes topped with herbs, spices, or other ingredients before being served.
The origin of socca can be traced back to ancient civilizations, specifically the region of present-day Liguria, Italy, where it is believed to have been consumed by the Genoese and Ligurian people for centuries. The dish made its way to the Provence region of France in the 19th century, and it has since become a staple of the local cuisine.
Traditionally, socca was considered a poor man's food as it is made from inexpensive ingredients and can be easily prepared. It was often sold as street food in the markets of Nice and other cities in the Provence region of France. Today, it is enjoyed by people of all backgrounds and is a popular dish in the Mediterranean cuisine.
It is also a gluten-free option for people who are gluten intolerant. Socca is a great alternative to wheat-based flatbreads and pizza crusts, and can be enjoyed in a variety of ways, including as a savory or sweet dish.
You can find chickpea flour in lots of supermarket these days, or available online if you have trouble finding it locally.
My Socca Recipe Notes
I'm obsessed with this EASY, gluten free, protein packed flatbread. This delicacy from South Eastern France is so simple to throw together and it is delicious. Your Socca should have crispy outer edges and be creamy on the inside. I made a fun breakfast out of it, just by topping it with diced apple, a drizzle of maple syrup, and natural peanut butter. Yummy.
The first time I made socca, I had it on the side of some lemony, garlicky chickpeas cooked with mushrooms, tomatoes, onions and spinach. I really liked the combination of adding rosemary and shallot to my socca, but I wouldn't hesitate to try other variations.
I must say, Socca is such a great gluten free option. I don't have an intolerance to gluten, but I know a lot of people do. If you are on the hunt for something new to try to fill the void of bread, give this recipe a go. It isn't really quite like bread in texture, it is definitely its own thing, but it is possible you will love it as much as I do. If you do try my socca recipe, let me know what you think in the comments!
Hey! I'm Trisha