How to Make Socca - 2 Ingredient Gluten-Free Bread
Socca, also known as farinata, is a gluten-free bread that is so easy to make with just 2 ingredients!
Servings: 2 servings
Equipment
- 1 Cast-iron skillet or oven-proof pan This can also be made on a stovetop griddle.
Ingredients
- 1 cup chickpea flour
- 1 cup water See Recipe Notes below.
- 1-2 tablespoons extra-virgin olive oil, optional Plus additional olive oil for the skillet
- 1/2 teaspoon fine ground sea salt, optional
Instructions
- Make the batter by adding the chickpea flour and water together in a bowl. Whisk well. You can optionally add a bit of olive oil and salt at this stage. Whisk well to fully incorporate.
- Cover the bowl with a clean kitchen dish towel and allow the batter to soak for at least 2 hours. You can optionally allow the batter to continue to soak for up to 24 hours on the counter or in the refrigerator.
- Place a cast-iron skillet or oven-proof pan in a cold oven and preheat the oven to 450°F (232°C).
- Once the skillet is piping hot, carefully remove it from the oven to a heatproof surface using a pot holder. Pour the batter into the hot skillet. If the pan is not well-seasoned or non-stick, add a bit of olive oil to the pan and swirl before adding the batter.
- Return the skillet to the oven and bake the batter at 450°F (232°C) for 8-10 minutes until the top begins to crack and the edges appear golden brown.
- You can optionally turn the oven to broil and allow the Socca to brown slightly on top. But watch it closely!
- Once the Socca is ready, remove the skillet from the oven and place it on a heatproof surface. Using a spatula, carefully remove the Socca from the skillet and transfer it to a plate. Slice and serve as is or with toppings.
- The socca is best eaten when it first comes out of the oven.
Video
Notes
If you want to make a very thin batter, almost like a crêpe batter, you can add 2 cups of water to the chickpea flour instead of one cup of water. This will make 3 very thin Soccas that will be quite crisp and will bake in less time.
If you use olive oil and salt, add 2 tablespoons of olive oil and 1 teaspoon of salt. Keep a close eye on the Soccas, as they will most likely bake within 3 or 4 minutes rather than 8 to 10 minutes.
Find this recipe and video at https://marysnest.com/2-ingredient-gluten-free-bread-how-to-make-socca/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
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