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    You are in: Home / Recipes / Socca Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    DrGaellon's Note:

    A very peppery pancake from Nice, made with chickpea flour (and therefore gluten free). Adapted from a recipe at Al Dente (after a recipe by Mark Bittman in the _New York Times_).

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    Units: US | Metric


    1. 1
      Place 12" skillet or pizza pan in oven; preheat oven to 450°F.
    2. 2
      Sift chickpea flour into large bowl. Stir in salt and pepper, then whisk in water until there are no lumps. Add 2 tbsp olive oil. Cover and let stand at least 30 minutes (or up to 12 hours). Batter should be about as thick as heavy cream.
    3. 3
      If using onion and/or rosemary, stir them into the batter. Pull preheated pan out of oven and add 2 tbsp olive oil; swirl to coat pan. Pour in batter and bake 12-15 minutes, until firm and edges are set. If top looks dry, brush with 1-2 tbsp more olive oil; place pan under broiler until top is spotty brown. Cut into wedges and serve hot.

    Ratings & Reviews:

    • on May 15, 2013


      Delicious as a gluten-free flat bread option. I used freshly ground black pepper and sea salt to taste with no optionals. I do like adding pressed garlic also.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Socca

    Serving Size: 1 (58 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 104.8
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 298.8 mg
    Total Carbohydrate 6.8 g
    Dietary Fiber 1.3 g
    Sugars 1.2 g
    Protein 2.6 g

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