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
- Wide metal spatula
Ingredients
- 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
- Stage 1: Forge the Batter Foundation: In a medium bowl, sift the chickpea flour. Add the flaxseed, salt, oregano, rosemary, and pepper. Whisk to combine.
- Stage 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.
- Stage 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).
- Stage 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.
- Stage 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.
- Stage 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 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