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High-Fiber Herb & Flax Socca

Experience the rustic charm of the French Riviera with a scientifically upgraded socca. This version is engineered for maximum flavor and nutrition, featuring a crispy, blistered crust and a tender, savory interior infused with Mediterranean herbs and fiber-rich flax. It’s the perfect grain-free flatbread, appetizer, or light meal.

  • Total Time1 hour 18 minutes
  • Yield6 servings 1x

Ingredients

Scale
  • 1 1/2 cups 180 g chickpea flour
  • 1 1/2 tablespoons ground flaxseed
  • 1 1/2 cups 360 ml lukewarm water
  • 2 tablespoons extra-virgin olive oil (for the batter)
  • 3/8 teaspoon kosher salt (one 1/4 tsp plus one 1/8 tsp)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon finely minced fresh rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil (for the skillet and drizzling)
  • 1 teaspoon za’atar (for garnish)
  • Fresh lemon wedges (for serving (optional))

Instructions

  1. Forge the Batter Foundation: In a medium bowl, sift the chickpea flour. Add the flaxseed, salt, oregano, rosemary, and pepper. Whisk to combine.
  2. The Hydration Rest: Whisk in the lukewarm water gradually until smooth and thin (heavy-cream consistency). Whisk in 2 tablespoons olive oil. Cover and rest at room temperature for at least 1 hour.
  3. Priming the Skillet: Position an oven rack about 6 inches/15 cm from the broiler. Set a 12-inch cast-iron skillet on the rack and preheat the oven to 500°F (260°C).
  4. The High-Heat Sear: Five minutes before baking, switch to High Broil. Using oven mitts, remove the hot skillet to a heatproof surface. Add about 2 teaspoons of the remaining olive oil and swirl to coat. Whisk the batter briefly and pour into the center; tilt to an even layer.
  5. Broiler’s Kiss: Return the skillet to the oven and broil 7–10 minutes. Done when edges are crisp and pull away, top is blistered golden-brown, and the center is set with no wet spots.
  6. Garnish and Serve: Slide the socca onto a cutting board with a wide metal spatula. Drizzle with the last teaspoon of olive oil and sprinkle with za’atar. Slice into 6 wedges and serve immediately with lemon.

Notes

  • Skillet is Key: A well-seasoned cast-iron skillet is highly recommended for its heat retention, which creates the signature crispy crust. If you don’t have one, a heavy-bottomed, oven-safe stainless steel skillet can be used.
  • Don’t Skip the Rest: The resting period is not optional. It allows the starches in the chickpea flour to absorb water, resulting in a more tender, cohesive flatbread and preventing a raw, pasty taste.
  • Serving Versatility: Serve this socca as an appetizer with olives, use it to scoop up dips like hummus or baba ghanoush, or top it with roasted vegetables to turn it into a light, gluten-free pizza.

Nutrition Facts per Serving: Calories: 188 | Total Fat: 9.6 g (Saturated Fat: 1.2 g) | Total Carbs: 18.3 g (Fiber: 3.9 g, Net Carbs: 14.4 g) | Protein: 7.1 g | Sodium: 146 mg

These values are approximate and may vary based on ingredients and preparation.

 

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Appetizer
  • Cuisine: Mediterranean

Nutrition

  • Calories: 188

Find it online: https://foodtrackergirl.com/2025/10/03/the-easiest-mediterranean-diet-bread-recipe-my-high-fiber-socca/