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Socca – (Farinata) — grain free, flat-bread

August 29, 2013

I made socca (chickpea flour flatbread)  it came out great. I was so excited as I eat nothing even vaguely bread-like these days. I made half of it with tomato and basil (for my husband….drizzled olive oil on top). The ones I ate had zucchini and basil with olive oil. I can’t eat tomatoes as they’re high histamine. So happy! (socca is a chick pea flour flatbread…it’s generally made in a round pan) I can’t eat so many foods these days as I continue to heal that I’m learning to experiment with all sorts of new foods…it’s really very fun when I’m not bummed out about what I can’t eat. 

Here is the recipe I used from the New York Times: Socca (Farinata)


  • 1 cup chickpea flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 to 6 tablespoons olive oil
  • ½ large onion, thinly sliced
  • 2 teaspoons chopped fresh rosemary


  1. Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
  2. Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours (it’s actually better to soak overnight beforehand — it helps minimize phytates and other natural toxins that occur in legumes). The batter should be about the consistency of heavy cream.
  3. Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they’re well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
  4. Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.  (see full post at NYT)

This is a recipe that lends itself to variations. You can make it plain with no herbs or onion, or vary the herbs and use garlic instead. Caraway seed would be good too and I’m sure many other variations too. Oh, I can’t eat cinnamon, but I can imagine a sweet version with cinnamon and vanilla and a bit of your favorite sweetener as well. Play with the recipe…I plan to!

And then, of course, you can go wild with toppings too. Everything from mini pizzas to whatever you’ve got in the fridge at the moment. Or you can eat them plain as crisps or crackers of a sort. It can be baked to real crispiness or taken out a bit shy of that as well depending on your tastes and what you feel like at the moment.

Updated note: experiment with the amount of water…that recipe has a bit too little it seems…I am changing it each time I make it…it always tastes good however…I also have experimented with the temp and length of time in the oven as well as the herbs/spices…it’s a very versatile recipe amenable to a lot of changes!

Chickpeas are also called garbanzo beans.

Eating wholesome whole read food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

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