Best 2 Socca Farinata Recipes

Socca or farinata is a delicious and savory pancake or flatbread made from chickpea flour, water, and olive oil. Originating from the Liguria region of Italy, socca has become a popular street food and a staple in many Italian homes. This versatile dish can be enjoyed plain or topped with various ingredients, making it a perfect appetizer, main course, or snack.

In this article, we present two variations of socca: the classic Socca di Recco and the Farinata di Ceci. The Socca di Recco is a thin and crispy pancake, while the Farinata di Ceci is a thicker and softer flatbread. Both recipes are easy to follow and can be made with just a few simple ingredients. We also provide tips on how to make the perfect socca, including the ideal cooking temperature and the best way to achieve a crispy texture.

Whether you're a fan of Italian cuisine or simply looking for a new and exciting dish to try, our socca recipes are sure to impress. So gather your ingredients and let's get started on creating this flavorful and satisfying meal!

Check out the recipes below so you can choose the best recipe for yourself!

SOCCA (FARINATA)

SOCCA (FARINATA) image

Socca is a simple, savory gluten-free, grain free flatbread that pairs well with soups, salads or eaten alone!

Provided by Julie | The Simple Veganista

Categories Bread

Time 30m

Number Of Ingredients 11

Ingredients

1 cup chickpea flour (aka besan or garbanzo bean flour)
1 cup lukewarm water
1/2 teaspoon mineral salt
1 - 2 tablespoons olive oil
1/8 - 1/4 teaspoon cumin
1/2 teaspoon fresh rosemary or thyme
pinch of red pepper flakes
small handful chopped basil
fresh cracked pepper
1/8 - 1/4 teaspoon garlic powder
sliced shallots

Steps:

Mix and let rest: In a medium size mixing bowl, add flour, water and salt. Whisk until smooth, cover and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.
Preheat: Heat oven to 450 degrees F. Place a well seasoned skillet on the middle rack while oven is heating (we want it to get nice and hot).
Oil skillet + pour batter: Once oven is ready, carefully remove skillet, add 1 - 2 tablespoons oil and carefully twirl skillet so the oil coats the bottom evenly. Pour the batter into the skillet.
Bake: Place skillet into the oven and back in the oven for 12 - 15 minutes, until golden on the edges and firm throughout.
Optional broiler: Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit.
Cool & remove: Remove from the oven and let cool a few minutes. Using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove.
Serve: Cut into 4 - 8 slices or pull apart and eat. Socca is best eaten right away.
Socca can be stored on the counter in an airtight container for up to 3 days.

Nutrition Facts : Calories 119 calories, Sugar 2.5 g, Sodium 307.8 mg, Fat 4.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2.5 g, Protein 5.1 g, Cholesterol 0 mg

SOCCA (PROVENCAL CHICKPEA FLATBREAD)

Socca (Provencal Chickpea Flatbread) image

Capturing the heart and soul of the Côte d'Azur is Socca, the famous rustic chickpea flatbread that's embraced as Nice's original street food. This Socca recipe will transport you back to Provencal France from your very own kitchen!

Provided by Kimberly Killebrew

Categories Appetizer Snack

Time 55m

Number Of Ingredients 9

Ingredients

1 cup garbanzo bean flour ((aka chickpea flour))
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 cup water (, room temperature)
3 1/2 tablespoons extra virgin olive oil (, divided)
1 medium yellow onion (, thinly sliced)
2 teaspoons chopped fresh rosemary
extra olive oil for brushing
extra pepper for sprinkling

Steps:

In a mixing bowl whisk together the garbanzo bean flour, salt and pepper. Pour in the water and continue to whisk until the batter is smooth. Add 1 1/2 tablespoons olive oil and whisk to combine. Let sit at room temperature for at least 20 minutes or up to several hours.
Preheat the oven to 450 F.Heat a 12-inch heavy oven-proof frying pan (I prefer cast iron) and add the remaining 2 tablespoons of olive oil (I like to replace some of the olive oil with duck fat for the best flavor). Cook the onion until deeply caramelized, adding a small pinch of sugar to enhance the caramelization. Add the chopped rosemary and cook for another minute. Spread the onion mixture out evenly over the bottom of the pan.Pour the chickpea batter over the onion mixture. Place the pan on the middle rack of the oven and bake for 10-15 minutes or until the socca is firm, the edges are set, and it is golden in color. Next brush the socca with some additional olive oil and then place it under the broiler for another minute or two until well browned and just beginning to scorch in a few places.Cut into wedges and serve immediately while hot.

Nutrition Facts : Calories 158 kcal, Carbohydrate 13 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 396 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

Tips:

Use a good quality chickpea flour. This will make a big difference in the taste and texture of your socca. Look for chickpea flour that is finely ground and has a light, yellow color.
Let the batter rest. This will allow the flour to absorb the water and develop its flavor.
Cook the socca over medium heat. This will help it to cook evenly and prevent it from burning.
Serve the socca immediately. It is best enjoyed hot out of the oven.

Conclusion:

Socca is a delicious and easy-to-make flatbread that is perfect for a quick meal or snack. It is a good source of protein, fiber, and iron. With its simple ingredients and versatile flavor, socca is a great option for anyone looking for a healthy and satisfying meal.