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.
Servings 6
Calories 192kcal
Equipment
- Medium mixing bowl
- Whisk
- 12-inch cast-iron skillet
Ingredients
- 1 1/2 cups 180g chickpea flour
- 1 1/2 tablespoons ground flaxseed
- 1 1/2 cups 360ml 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
- Stage 1: Forge the Batter Foundation : In a medium bowl, sift the chickpea flour to remove any lumps. Add the ground flaxseed, kosher salt, dried oregano, minced rosemary, and black pepper. Whisk the dry ingredients together until thoroughly combined.
- Stage 2: The Hydration Rest : Gradually pour the lukewarm water into the dry mixture while whisking continuously. Once a smooth, thin batter forms (the consistency of heavy cream), whisk in the 2 tablespoons of extra virgin olive oil. Cover the bowl and let the batter rest at room temperature for at least 1 hour. This allows the flour and flax to fully hydrate, which is crucial for the final texture.
- Stage 3: Priming the Skillet : Twenty minutes before you plan to bake, place an oven rack approximately 6 inches from the broiler element. Place the 12-inch cast-iron skillet on the rack and preheat the oven to 500°F (260°C). A screaming-hot skillet is the key to a crispy socca base.
- Stage 4: The High-Heat Sear : Five minutes before baking, switch the oven setting from 'Bake' to a high 'Broil'. Carefully remove the hot skillet from the oven using oven mitts and place it on a heatproof surface. Add about 2 teaspoons of the remaining olive oil and swirl to coat the bottom of the pan. Give the rested batter a final quick whisk and pour it into the center of the hot skillet. It should sizzle immediately. Tilt the pan to ensure the batter forms an even layer.
- Stage 5: Broiler's Kiss : Immediately return the skillet to the oven rack. Broil for 7 to 10 minutes. Watch closely: the socca is done when the edges are crispy and pulling away from the sides, and the top is blistered with golden-brown spots.
- Stage 6: Garnish and Serve : Using a wide metal spatula, carefully slide the finished socca from the skillet onto a cutting board. Drizzle with the last teaspoon of extra virgin olive oil and sprinkle generously with the za'atar. Slice into 6 wedges and serve immediately with fresh lemon wedges on the side for squeezing.
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 Information
(per serving)- Calories: 192 kcal
- Fat: 10.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 18.4 g
- Dietary Fiber: 5.4 g
- Total Sugars: 3.3 g
- Added Sugars: 0 g
- Protein: 7.2 g
- Sodium: 131 mg