Socca Bread

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  • Total Time: 45 mins
  • Hands-on Time: 30 mins
  • Makes: 8-10 servings

Socca is a crisp pancake-like flat bread made from chickpea flour. It is sold by street vendors in the south of France. Gluten free and has the same simple ingredients as panisse: chickpea flour, water, salt and olive oil. Makes a great side for salads or left whole and filled with a soft cheese, seasoned and folded. (Thanks to our friends at Bob's Red Mill for letting us share this recipe.)


  • 2-1/2 cups Garbanzo Bean Flour

    1/2 cup Extra Virgin Olive Oil

    2 cups Water (cold)

    2 tsp Rosemary

    1 tsp Kosher Salt

    1 tsp Ground Pepper


    1. Mix rosemary, kosher salt and fresh ground pepper in a small container and set aside.
    2. Combine chickpea flour, 1/2 cup of olive oil and water in a mixing bowl and whisk until large lumps of flour are incorporated and mixture thickens slightly. Do not over mix.
    3. Heat a large non-stick pan over medium heat, once pan is hot add 1 tsp of olive oil and swirl it around to coat the pan. Pour enough batter to coat the bottom of the pan. Loosely cover with a lid and allow to cook until it's firm enough to turn over. Sprinkle some of the rosemary/pepper/kosher salt mixture on the browned side and continue to cook until done, about 3 or 4 minutes. Repeat with the remaining batter.
    4. Cut into wedges and serve.

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