` Socca (Chickpea Flatbread) with Tomato Olive Salad - Olive Oil Times
Enter keywords and hit Go →
enEnglish
enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी
enEnglish
enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी

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.
Sliced chickpea flour flatbread served with a fresh salad of tomatoes and greens. - Olive Oil Times
Socca (Chickpea Flatbread) with Tomato Olive Salad
By Patterson Watkins
Aug. 18, 2021 13:52 UTC

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. 

Socca (Chickpea Flatbread) with Tomato Olive Salad

Socca (Chickpea Flatbread) with Tomato Olive Salad

5from6votes
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 1/4cupschick­pea flour

  • 1cupwater

  • 1 1/2table­spoonsmedium to robust extra vir­gin olive oil 

  • 1/2tea­spoonsalt

  • 2 table­spoons
    medium to robust extra vir­gin olive oil 

  • 2tea­spoonsza’atar spice blend

  • Olive Salad

  • 1 1/2 cupsmixed Mediterranean olives pit­ted

  • 1 1/2cupscherry toma­toes halved

  • 2table­spoons red wine vine­gar

  • 1/4cupmedium to robust extra vir­gin olive oil 

  • 1/4cupfresh 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. 

Discover more recipes with extra virgin olive oil.

Advertisement
Advertisement

More Recipes