Here I go again with another socca recipe.
Because this flatbread is all the things.
Easy, healthy, and tasty.
What more could you want?
…some big ole diamonds, although that’s another topic entirely.
Kidding! I could care less about pricey rocks.
Just feed me hehe.
Anyway.
Socca batter is pretty simple—whisk together equal parts water and chickpea flour along with a glug of olive oil then season as desired.
After letting your batter rest, pour it into a hottttt pan and bake the thing until lightly golden brown on the edges.
The interior will be a little creamy dreamy, yes you want that!
I recently tried this combo of toppings and I am smitten, to say the least.
It’s the perfect blend of richness and acidity, which will make your taste buds sing hallelujah.
Spread a layer of hummus over your socca, then arrange perfectly ripened avocado slices on top.
Mmmm.
Next pile on a refreshing salad composed of mixed greens, fragrant basil, and diced sweet cherry tomatoes tossed in a simple red wine vinegar + extra virgin olive oil vinaigrette!
Season with freshly cracked black pepper and pink sea salt, then slice into wedges and serve.
Appetizer or light summer dinner material right here.
P.S. As always cooking times vary depending on your oven and pan. The oven at my old apartment cooked up socca in about 15-18 minutes while my current oven requires around 20. So. Just keep an eye on your flatbread baby and pull it out when it looks about done.
P.P.S. The topping amounts don’t have to be exact! Add an extra plop of hummus if you want, or introduce diced red bell pepper and crisp cukes to the party. Yay!
P.P.P.S. This would pair beautifully with a crisp sparkling rosé… just sayin.
Socca with Hummus, Avocado & Greens
Ingredients
Socca
- 1 cup room temperature water
- 1 cup chickpea flour
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, or to taste
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
- 3 tablespoons extra virgin olive oil, divided
Toppings
- 2 teaspoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- 3 cups mixed greens
- 1/4 heaping cup roughly chopped or torn fresh basil
- 1/2 cup quartered cherry tomatoes
- 1/3 cup hummus (or enough to spread a thin even layer over the socca)
- 1/2 medium-large avocado, sliced
- Pink sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the oven to 425, then place a 10-inch ovenproof nonstick pan on the middle rack to heat.
- Add the water to a medium bowl, then slowly whisk in the chickpea flour and mix until mostly combined.
- Stir in the oregano, red pepper flakes, salt, and pepper, along with 2 tablespoons of olive oil and mix until combined. Allow the mixture to rest for 30 minutes.
- After 30 minutes, carefully remove the hot pan from the oven, and swirl the remaining olive oil on the bottom until the pan is evenly coated.
- Pour the batter into the pan and bake for about 20 minutes, or until the edges are lightly brown. The outside of the socca should be dry and lightly browned, while the inside remains slightly creamy.
- While the socca is baking, whisk 2 teaspoons of olive oil in a medium-large bowl with the red wine vinegar. Toss in the mixed greens, basil, and tomatoes and fold until evenly coated in the dressing. Season as desired and set aside.
- Carefully transfer the socca to a cutting board or large plate, then spread the hummus evenly over the top.
- Arrange the avocado slices on top of the hummus, then pile the dressed greens on top. Slice into wedges, and season with more salt and pepper, if you wish.
I’ve got to try this! Love socca! Thank you!