Can I use regular flour instead of chickpea flour?

While you could make a flatbread with regular flour, it wouldn't be socca. Chickpea flour gives this dish its distinctive nutty flavor and unique texture. It's worth seeking out for the authentic experience, and it's readily available in most health food stores or online.

My socca stuck to the pan. What went wrong?

The key is making sure your pan is very hot before adding the batter, and using enough oil to coat the bottom. A well-seasoned cast iron skillet works best, but if you're still having issues, try lining the pan with parchment paper.

Can I make this dairy-free?

Absolutely! The socca and tomato salad are naturally dairy-free. For the whipped component, try using a dairy-free cream cheese alternative blended with a touch of nutritional yeast for that savory tang.

How do I know when the socca is done?

Perfect socca should be golden and crisp around the edges with a tender center. The top should be set and dry to the touch, and the edges should pull away slightly from the pan. If in doubt, an extra minute or two in the oven won't hurt.

Socca with Whipped Feta and Tomato Salad Recipe

Description

Socca with Whipped Feta and Tomato Salad is a delicious, versatile dish made with crispy socca, creamy whipped feta, and a refreshing garlicky tomato salad. Perfect for a light meal, appetizer, or satisfying snack.

Ingredients

Units Scale

For the Socca:

1 cup chickpea flour
2 tablespoons olive oil (and extra for the pan)
3/4 teaspoon salt
1 1/4 cups water

For the Tomato Salad:

2–3 cups cherry or grape tomatoes, halved
1 cup cucumber slices (optional, but adds a nice crunch)
1/4 cup olive oil
1–2 tablespoons white vinegar or lemon juice
1 small clove garlic, grated or finely minced
A pinch of salt and freshly ground black pepper
Fresh chopped herbs (optional – parsley works great!)

For the Whipped Feta:

4-ounce container feta
2 ounces cream cheese, whole milk yogurt, mascarpone, or another creamy base
Herbs like thyme, basil, or rosemary (thyme recommended)
Black pepper (optional, for seasoning)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Tomato Salad: Mix together the halved cherry or grape tomatoes, cucumber slices (if using), olive oil, white vinegar or lemon juice, grated garlic, a pinch of salt and pepper, and fresh herbs (if desired). Let it sit for a while to allow the flavors to meld.
Preheat the Oven: Heat your oven to 450°F. While the oven is preheating, make sure all your other ingredients are ready and prepared.
Make the Socca Batter: Whisk together the chickpea flour, olive oil, salt, and water until smooth. Ensure there are no lumps in the mixture.
Preheat the Skillet: Pour 1-2 tablespoons of olive oil into a 10-inch cast iron skillet and place it in the oven for about 5 minutes to get it hot.
Bake the Socca: Remove the skillet from the oven carefully and pour half of the socca batter evenly into the pan. Bake for 15-18 minutes, until the socca is golden around the edges. Repeat the process with the remaining batter.
Prepare the Whipped Feta: Blend the feta in a food processor or blender (or use a hand mixer) until it becomes smooth. Add the cream cheese, yogurt, or mascarpone to create a fluffy, creamy texture. Season with herbs like thyme, a drizzle of olive oil, and black pepper to taste.
Assemble the Dish: Tear off chunks of the hot, crispy socca and serve alongside generous dollops of whipped feta and a pile of fresh, garlicky tomato salad. Enjoy immediately!

Notes

Socca is best served hot and fresh out of the oven for optimal crispiness.
Feel free to experiment with different herbs and seasonings for the whipped feta to match your taste preferences.
The tomato salad can be prepared in advance for convenience.
Add cucumber slices to the salad for an extra crunchy texture, but it’s optional.
For a gluten-free, vegetarian meal, this dish is a perfect choice!

Nutrition

Serving Size: 1/4 recipe
Calories: 220
Sugar: 2g
Sodium: 450mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg