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Hi Friends, how are you doing?
Back when the Covid-19 pandemic started everyone was going through a bread baking frenzy. Part of this was because there is a lot of comfort to be found in baking, this is very true. The other part is that stores were being bought out of sandwich bread, so people were getting resourceful. And I am assuming the other reason was to try something new, as a way to make the most of extra time spent at home. All of those reasons are great reasons to try your hand at baking bread. LOVE IT!
The one downfall to so many people baking their own bread is that there was a yeast shortage, and a flour shortage (the flour shortage was probably also due to all of the cookies and brownies being baked, right?). So, if you’re out of those things, but you still want some sort of bread-y vibe situation, what are you to do?
Make Socca!!!
Make What-a?!?!
If you have never heard of socca, it is a flatbread, made out of just a few simple ingredients, one of them being chickpea flour. I recently learned that socca is a traditional recipe made in certain parts of France. I first heard about socca from Lindsay at Cotter Crunch when she shared her lemon herb socca pizza. Love the idea of making this socca flatbread into a flatbread pizza. Future recipe to be expected.
What’s great about this socca flatbread is that it only requires a few simple ingredients. It’s naturally gluten free, because it uses only chickpea flour, and there is no rising time, or kneading required. There is a bit of time needed to allow the batter to rest (10 to 20 mins), but that all happens while the oven is heating up.
Socca is a thin flatbread that is tender and chewy in the center, a little bit fluffy, with super delicious crispy edges. The flavor is a little bit nutty from the chickpea flour with a hint of garlic from garlic powder, and just enough richness from a little olive oil. I decided to add fresh rosemary to my socca to add an extra flavor punch, but you could easily omit it, or use any fresh herb you prefer. (See recipe card for ideas).
Who’s up for trying out this rosemary socca with me?!?!
Ingredients needed for rosemary socca:
- chickpea flour
- filtered water
- olive oil – just enough to add flavor and richness to the batter
- salt
- black pepper
- garlic powder
- fresh rosemary – you can swap in basil, sage, thyme, or parsley.
- avocado oil – for cooking. It’s ideal to use a high heat cooking oil in the pan.
That’s all there is to it!
How to make rosemary socca:
- Whisk up the batter. Literally dump all the ingredients (except the avocado oil) into a bowl, and whisk.
- Preheat the oven while the socca batter rests.
- Heat up your cast iron skillet by placing it in the oven for 5 minutes. Remove and add the avocado oil. Add the socca batter to the pan.
- Bake for 20 to 25 minutes or until the edges get crispy and the center is set
- Rest for 5 minutes
- remove from the pan and cut into triangles
- Enjoy little bites of freshly baked flatbread heaven!
I mean, if this isn’t the super duper easy, fool proof version of making flatbread, then I don’t know what is.
How to enjoy rosemary socca?
- Socca is best eaten warm straight from the oven. It is still good once it’s room temp, but not very good leftover.
- Serve it as an appetizer. Maybe even add it to a cheese board.
- Enjoy it as a side to pretty much any dish were you want some kind of bread for dipping. Think soups, stews, breakfasts with runny eggs, etc.
- Play around with making your socca into a flatbread pizza (more recipe ideas on that later).
So many tasty opportunities to make use of socca. All I have done so far is to devour every bite just as is, just on it’s own.
Here are a few of my favorite meals that a side of socca would be great with (a variety of recipes for all seasons):
- Dairy Free Zuppa Toscana soup
- easy gazpacho ( a refreshing summertime soup)
- roasted cauliflower soup with arugula pesto
- wild rice sweet potato soup
- instant pot chili
- sheet pan chicken and asparagus with lemon tahini sauce
- sheet pan Italian sausage and peppers
- sheet pan Moroccan chicken with veggies
- eggplant lasagna roll ups
- mushroom cauliflower risotto with crispy tofu
I hope you love this rosemary socca as much as we do. It’s insanely easy to make. Make it once and you will be making it again and again.
As I said before it is naturally gluten free, it’s also dairy free, vegan, and vegetarian. It takes 40 minutes to make (most of that is hands off time, honestly), it only requires 6 to 7 ingredients, and one pan. Since it’s made entirely from chickpea flour it is packed with tons of fiber. It’s delicious, it’s very versatile, and it makes a lovely addition to just about any meal. What’s not to love about socca?!
Go, my little bread making butterflies, be free to make as much socca as your little hearts desire.
More quick and easy sides/appetizers:
Did you make this recipe? The best way to say thank you is to leave a comment down below, along with a star rating. This helps my recipes to be seen by more people. We all want them to know about this rosemary socca flatbread, don’t we?! Thanks friends.
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Rosemary Socca (Chickpea Flour Flatbread)
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 2 to 3 1x
- Category: baking, sides, appetizers, 10 ingredients or less, easy, 1 pan
- Method: baking
- Cuisine: gluten free, dairy free, vegan, vegetarian, egg free
- Diet: Gluten Free
Description
Rosemary Socca bread is an easy flatbread that uses a few simple ingredients. No yeast, proof time, or kneading required. A delicious appetizer or side to a variety of meals.
Ingredients
- 1 cup chickpea flour
- 1 cup filtered water
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon fresh rosemary, chopped (see notes)
- 1 tablespoon avocado oil (or other high heat cooking oil)
Instructions
- Make the batter: To a medium sized mixing bow, add the chickpea flour, water, olive oil, salt, pepper, garlic powder, and rosemary (if using), whisk until smooth. Allow the batter to rest for at least 15 minutes, but the longer it rests, because the batter thickens.
- Preheat your oven: Preheat your oven to 450 degrees Fahrenheit.
- Heat the skillet: Place a 10 inch cast iron skillet (or other oven safe skillet) in the preheated oven for 5 minutes. Remove the skillet and pour the tablespoon of avocado oil in the pan, swirling to coat the pan.
- Add the socca batter: Pour the socca batter into the center of the pan and tilt the pan so that it spreads out to the edges of the pan, the oil will kind of get over the edges of the batter – this is good, it makes the edges extra crispy.
- Bake: Return the pan to the oven, reduce the temp to 425 degrees. Bake for 20 to 25 minutes, or until the center is set and the edges get browned and crispy.
- Finish: Allow the socca to rest for 5 minutes. Use a spatula to remove it from the pan, it should remove easily, and use a sharp chef’s knife to cut it into triangles.
- Serve: Garnish with extra rosemary, if desired, and serve immediately. The socca is still good room temp, but best when still warm from the oven.
Notes
Rosemary: I would recommend only using fresh rosemary here, and not dried. If you don’t have fresh rosemary, you can easily omit it altogether, it will be very delicious either way. The rosemary is a medium strong flavor, so if you are making this recipe to be served alongside some chili or other soup for dipping, when you don’t want to taste rosemary you might want to omit it. But for just regular eating, the rosemary adds a great flavor that I love.
Other herbs: You could easily play around with adding other fresh herbs. I would recommend trying thyme, sage, basil, parsley, or chives.
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