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 188kcal
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 Facts per Serving: Calories: 188 | Total Fat: 9.6 g (Saturated Fat: 1.2 g) | Total Carbs: 18.3 g (Dietary Fiber: 3.9 g, Net Carbs: 14.4 g) | Protein: 7.1 g | Sodium: 146 mg Disclaimer: Nutrition information is an estimate calculated using USDA data and is provided for informational purposes only. Actual values may vary based on ingredient brands, portion sizes, and cooking methods. This information is not medical advice. Consult a qualified healthcare professional for personalized guidance.