This was my first time trying to make Socca and it was a success! A high protein gluten-free traditional Provencal flatbread topped off with some favourite ingredients. This recipe was seriously a hit and I’m thinking it may be a new at home pizza crust alternative! It is simple to cook, light and crisp with a delicious nutty flavour that will go with just about any topping. Made from chickpea flour, Socca ends up being a great source of protein, folate, iron and magnesium with all that yummy starchiness flavour.
This variation was inspired by Sarah Britton’s My New Roots recipe. Personally, I’m not a huge dill fan and opted to use what I had on hand to make this recipe come to life. Unfortunately, I didn’t get the best pictures because I was ravenous and dug into this beautiful dish too soon. Hope you enjoy!
- 2-3 medium sweet onions
- 2 tbsp of coconut oil
- himalayan sea salt
- 2 teaspoons of balsamic vinegar
- 2 bunches of asparagus (all green, or add in white or purple to jazz things up)
- 1 cup of radish, arugula, ruby mustard micro greens or your choice of sprouts
- 2 oz. goat feta
- cracked black peppers
- olive oil to garnish
Socca Ingredients: (makes 4-6)
- 1 cup chickpea flour
- 3/4 tsp himalayan sea salt
- 1/2 tsp cracked black pepper
- 1 1/4 cup warm water
- 3 tbsp coconut oil, plus extra for cooking crepes
- To make the socca batter, sift the flour, salt and pepper in a large bowl. Whisk in warm water and oil, then let it sit, covered, for at least 30 minutes. Note- This can even sit all day.
- Over high heat, melt some of the oil in a large pan. Once it’s very hot, pour in one quarter of the batter and tilt the pan so it coats the base evenly. Cook for 5-8 minutes, until bubbles form on the surface and the batter turns from shiny to opaque, then flip over and cook for a few minutes, until browned. Remove from the pan and set aside under a tea towel to keep warm. Repeat with the remaining batter.
- For the topping, heat coconut in a large pan, add the onions and salt, and stir to coat. Cook over medium heat, stirring occasionally. When the pan is dry, add the balsamic vinegar. Cook for 20-25 minutes, or until the onions are golden and caramelized, then transfer to a bowl.
- Preheat a grill pan over high heat. Rub the asparagus with the remaining oil, then add them to the pan and cook, for 5-10 minutes, turning once, until tender and slightly charred.
- To serve, cover each warm socca with the caramelized onions, asparagus, sprouts and feta. Season with salt and pepper and drizzle with balsamic vinegar.
Dig in! xx