Loaded Socca Bread

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.

Ingredients:

• 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

Directions:

1. Mix chickpea flour and warm water and set aside.
2. Preheat oven and skillet at 450° while the batter rests.
3. Once oven is preheated, carefully remove the skillet and add the oil. Make sure it coats the bottom and a little on the sides.
4. Fold the spinach, garlic and a few pinches of salt into the batter and then pour the batter into the hot skillet.
5. Top with red onions and then with sliced tomatoes. Sprinkle with dried herbs and a little more sea salt.
6. 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.
7. Broil for an additional 2 minutes.
8. Carefully remove from oven and allow to cool slightly.
9. 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).