Prep time: 15 min, Cook time: 30 min
If you haven’t tried socca bread yet you’re really missing out!!
Traditionally its made with equal parts chickpea flour and water with a pinch of olive oil and salt, but I of course have to put my own spin on it.
I tried to mimic the flavors of my favorite veggie pizza so I added spinach, garlic, onions, thick sliced tomatoes and lots of sea salt and oregano. Feel free to make your own spin!! I think the tomatoes and red onions on top just make it so pretty and a fabulous healthy brunch option.
The best part is it’s a pretty clean dish and chickpea flour gives it some protein as well! It’s also naturally vegan and gluten free.
I did use a cast iron skillet to get that perfect crispness on the bottom. I’ve made this before with a regular baking dish and it just didn’t achieve that texture so I would definitely recommend using the cast iron if you have one!
As I mentioned above, socca is equal parts chickpea flour and water. I used 1.5 cups of each in my 12″ cast iron. This makes a pretty thin bread. If you like it a little thicker, you can adjust the mix or use a smaller pan.
It’s also good to let the batter rest for about 15 min before pouring it into the hot skillet. It will thicken up a bit as it sits and will be similar in consistency to a pancake batter.
I also preheat the oven and my cast iron skillet while its resting.
This is the first time I added spinach to the batter. Normally I’ll sautee a little and serve it on top after the bread is cooked, but I think I preferred it in the batter. I would cut it a little next time though, just to make it easier to stir in. I also added garlic and a little salt to the batter with the spinach.
- 1.5 c chickpea flour
- 1.5 c warm water
- 1 T olive oil
- 2 tomatoes, sliced
- 1 c fresh spinach, loosely chopped
- 1 T garlic
- 1/4 red onion, sliced thin
- 1-2 t sea salt
- Dried oregano or Italian seasonings
- Mix chickpea flour and warm water and set aside.
- Preheat oven and skillet at 450° while the batter rests.
- Once oven is preheated, carefully remove the skillet and add the oil. Make sure it coats the bottom and a little on the sides.
- Fold the spinach, garlic and a few pinches of salt into the batter and then pour the batter into the hot skillet.
- Top with red onions and then with sliced tomatoes. Sprinkle with dried herbs and a little more sea salt.
- Bake at 450° for 10-15 min, until the edges start to brown. Mine normally takes closer to 15 min, but I would recommend keeping a close eye on it after 10 min.
- Broil for an additional 2 minutes.
- Carefully remove from oven and allow to cool slightly.
- Slice and sprinkle a dash of sea salt on top to serve.
This will make about 4 servings as a main dish, or 8 as a side. Store leftovers in an airtight container in the fridge for up to 5 days. I always reheat leftovers in the oven (350° for 10-15 minutes).