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Mediterranean chickpea flatbread, traditionally known as socca, gets a delicious summer makeover in this vegetable-loaded version. This naturally gluten-free flatbread, protein-rich from chickpea flour, offers a nutritious and flavorful alternative to regular pizza. Its golden, crispy crust conceals a tender interior studded with grilled vegetables, making it a complete and balanced meal.
I first discovered socca in the winding streets of Nice's old town, where it's traditionally sold as street food. This vegetable version was born in my kitchen one summer evening when my garden was overflowing with zucchini and bell peppers. It's since become our favorite casual dinner for warm evenings on the patio.
Essential Ingredients and Their Secrets
- Chickpea flour: Choose the finest grind for perfect texture
- Water: Use room temperature for smooth blending
- Olive oil: Select extra virgin for best flavor
- Zucchini: Pick small, firm ones with less moisture
- Bell peppers: Mix colors for flavor and visual appeal
- Red onion: Its mild sweetness complements other vegetables
- Rosemary: The signature herb of Mediterranean cooking
Detailed Instructions
- 1. Vegetable Preparation (The Foundation)
- - Slice zucchini into 5mm half-moons
- Cut bell peppers into thin strips
- Slice red onion into delicate slivers
- Ensure uniform vegetable sizes for even cooking
- Gently coat vegetables with olive oil
- Arrange in single layer for roasting - 2. Socca Batter (The Technique)
- - Sift chickpea flour to prevent lumps
- Gradually whisk in water until smooth
- Aim for thick pancake batter consistency
- Allow batter to rest for proper hydration
- Adjust thickness after resting if needed - 3. Assembly (The Key Step)
- - Fold warm vegetables in gently
- Pour batter onto pan in one motion
- Maintain even thickness throughout
- Create slightly thicker edges - 4. Baking (The Final Touch)
- - Preheat oven to 180°C/350°F
- Position rack in center
- Watch for golden brown color
- Test center for slight softness
My family particularly enjoys the summer version with oven-roasted cherry tomatoes added just before serving. The contrast between their sweetness and the crispy socca is irresistible.
Seasonal Variations and Suggestions
- Spring Version: Asparagus, fresh peas, and spring onions
- Summer Version: Cherry tomatoes, eggplant, and fresh basil
- Fall Version: Mushrooms, butternut squash, and sage
- Winter Version: Leeks, carrots, and thyme
- Provence Style: Pre-cooked ratatouille
- Forest Version: Mixed wild mushrooms
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Frequently Asked Questions
- → Does this flatbread contain gluten?
- Nope, it's completely gluten-free and made from chickpea flour.
- → Can I freeze this flatbread?
- Absolutely! It freezes well and reheats nicely in the oven to stay crispy.
- → What pairs well with this dish?
- Serve it with a fresh green salad, ripe tomatoes, or aromatic herbs.
- → How can I make it extra crispy?
- Cook it in a hot oven and keep an eye on it to ensure the edges turn golden brown.
- → Is this recipe easy to follow?
- Super easy, even if you're new to cooking!