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Savory Garden Herb SOCCA, a delicious flatbread made with chickpea
flour, freshly ground coriander seeds and garnished with Mediterranean herbs
and a dash of smoked paprika.
SOCCA originated in the Genoa region of Italy, where
it is known as Farinata and quickly spread in popularity
throughout the Ligurian coast of Italy and the Provence region of
southern France. It’s also known as Torta di Ceci, Cecina
and Panisse de Marseille. It’s baked until nicely browned and crispy
on the edges and then served hot cut into wedges.
It’s a wonderful plant-based and
naturally gluten-free Mediterranean appetizer that can be enjoyed with
olive tapenade, romesco or marinara sauce, pesto and also as a base for pizza with
your favorite sauce and toppings!
Perfect by itself, but even better with a
glass of beautifully aged, medium-bodied fruity red wine.
So let’s get started with the recipe!
Ingredients
1 Cup warm water
1/2 Tsp sea salt
1/4 Tsp freshly ground coriander seeds
2 Tbsp olive oil
Smoked paprika
A handful of garden herbs (I used dill, marjoram, thyme & oregano from my garden)
Equipment
Cast iron skillet
Instructions
1. Mix chickpea flour, sea salt and ground
coriander in a bowl. Add 2 tbsp olive oil and 1 cup warm water to the
mixture, whisk until well combined and let it rest for 30 minutes.
2. Preheat the oven to 450 degrees. Place the
cast iron skillet in the oven for 20 mins. Remove the skillet carefully, grease
with olive oil, pour the batter, add your favorite herbs
and a dash of smoked paprika.
3. Bake for 12-15 minutes until the edges
are set, and it is golden in color. Remove baked SOCCA from oven and place
it on a cooling rack for a few minutes, then transfer it on a cutting board and
slice into wedges. You can enjoy the SOCCA by itself, with your favorite
condiments, or soup and salad.
Happy Baking and Enjoy!
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Cuisine
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