Socca (And Assorted Toppings) Recipe

Name: Socca (And Assorted Toppings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Socca (Farinata); 1 cup chickpea flour; 1 teaspoon sea salt; Black pepper to taste; 4 tablespoons olive oil, divided; 1 1/2 cups water, room temperature; 1 12-inch, cast iron skillet; Black Olive Tapenade; 1 1/2 cups pitted black olives (they can be cured either in oil or in brine); 1 clove garlic, chopped; 2 tablespoons capers; 1/3 cup olive oil; 1 tablespoon lemon juice; 1 teaspoon fresh thyme, minced; 1 tablespoon fresh rosemary, minced; Black pepper, to taste

Servings: persons

Socca (Farinata)
1 cup chickpea flour
1 teaspoon sea salt
Black pepper to taste
4 tablespoons olive oil, divided
1 1/2 cups water, room temperature
1 12-inch, cast iron skillet
Black Olive Tapenade
1 1/2 cups pitted black olives (they can be cured either in oil or in brine)
1 clove garlic, chopped
2 tablespoons capers
1/3 cup olive oil
1 tablespoon lemon juice
1 teaspoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
Black pepper, to taste

1
Preheat your oven to 450 F and place your cast iron skillet in the oven.
2
Whisk together the chickpea flour, salt and pepper in a large bowl. Whisk in one cup of the water and two tablespoons of the olive oil. Allow batter to sit for ten minutes. If it's very thick, add the remaining half cup of water (it should be thick but pourable, not unlike pancake batter).
3
Remove the skillet from the oven and coat the pan with additional tablespoon olive oil. Pour the batter into the skillet and bake for 15 minutes, or until it's firm throughout and becoming gently golden on the edges. If you'd like to skip broiling, you can cook it for another 5 or so minutes, or until it's golden on top.
4
If you'd like a traditional, slightly crispy socca, you can heat the broiler when the socca has been baking for 15 minutes. Brush the top of the socca with the remaining tablespoon olive oil and broil until it's browning on top. Cut into wedges and serve.
5
Place the olives, garlic, and capers into a food processor fitted with the S blade and pulse to combine.
6
Drizzle in the olive oil with the motor of the processor running. Stop as soon as the tapenade is spreadable and evenly processed. Pulse in the lemon, pepper, and herbs if using. Serve.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Socca (Farinata), 1 cup chickpea flour, 1 teaspoon sea salt, Black pepper to taste, and more.

Yes, Socca (And Assorted Toppings) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Socca (And Assorted Toppings)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions