SoccaSocca
Socca
Socca
A scrumptious, savoury skillet bread originally from the South of France, socca is a perfect gluten-free option to serve with soup or to have with sandwich toppings. It will surely satisfy any taste or texture critic. By Choices' Dietitian, Nicole Fetterly, RD.
Nicole Fetterly, RD
Nicole Fetterly, RD
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Recipe - Choices Market Corporate Store
Socca.jpg
Socca
Prep Time40 Minutes
Servings4
Cook Time15 Minutes
Ingredients
garbanzo (chickpea) flour
fresh rosemary
olive oil
red onion
Directions

1. Place heavy skillet (preferably cast-iron) in oven and preheat to 450°F (230°C).

 

2. In a large bowl, sift garbanzo flour, pepper and salt together. After sifting, add rosemary leaves.

 

3. Whisk in warm water and 2 tablespoons of the olive oil. Batter should have the consistency of thick cream.

 

4. Cover the bowl and let the batter set for at least 30 minutes.

 

5. Stir sliced onion into the batter.

 

6. Remove skillet from oven. Add remaining tablespoon of olive oil to the hot pan.

 

7. Pour batter into pan and bake for 12 – 15 minutes or until the pancake is firm and the edges are set (top may not be browned at this point).

 

8. Turn on broiler, set socca a few inches below your broiler for 1 – 2 minutes, just long enough to brown it in spots.

 

9. Cut into wedges and serve warm.

40 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
garbanzo (chickpea) flour
Bob's Red Mill - Chickpea Flour, Gluten Free
Bob's Red Mill - Chickpea Flour, Gluten Free, 454 Gram
Special
$4.79 was $4.99$1.06/100g
fresh rosemary
Not Available
olive oil
Earths Choice - Extra Virgin Olive Oil
Earths Choice - Extra Virgin Olive Oil, 500 Millilitre
Special
Extra Savings
$16.99 was $20.99$3.40/100ml
red onion
Onions - Red Organic
Onions - Red Organic, 335 Gram
$2.57 avg/ea$0.77/100g

Directions

1. Place heavy skillet (preferably cast-iron) in oven and preheat to 450°F (230°C).

 

2. In a large bowl, sift garbanzo flour, pepper and salt together. After sifting, add rosemary leaves.

 

3. Whisk in warm water and 2 tablespoons of the olive oil. Batter should have the consistency of thick cream.

 

4. Cover the bowl and let the batter set for at least 30 minutes.

 

5. Stir sliced onion into the batter.

 

6. Remove skillet from oven. Add remaining tablespoon of olive oil to the hot pan.

 

7. Pour batter into pan and bake for 12 – 15 minutes or until the pancake is firm and the edges are set (top may not be browned at this point).

 

8. Turn on broiler, set socca a few inches below your broiler for 1 – 2 minutes, just long enough to brown it in spots.

 

9. Cut into wedges and serve warm.

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