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Farinata (Socca)

Farinata (Socca)

Yara
This Farinata (Socca) is a classic chickpea flatbread that’s naturally gluten-free, vegan, and made with just a few pantry ingredients. Crispy on the edges with a creamy, custard-like center, this easy farinata recipe requires no yeast, no kneading, and no special skills—just high heat and good olive oil. Perfect as an appetizer, snack, or light meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Rest Time 30 minutes
Total Time 1 hour

Ingredients
  

  • 1 cup chickpea flour gram flour
  • 1 cup water room temperature
  • 3 tablespoons olive oil divided
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper optional
  • Optional Toppings
  • Fresh rosemary finely chopped
  • Thinly sliced onion
  • Thinly sliced or minced garlic
  • Chili flakes optional

Instructions
 

  • In a bowl, whisk chickpea flour, water, 2 tablespoons olive oil, salt, and black pepper until smooth and lump-free.
  • Let batter rest for 30 minutes to 2 hours (recommended for best texture).
  • Preheat oven to 450°F (230°C) with a cast iron skillet or metal baking pan inside.
  • Carefully remove hot pan and drizzle with remaining 1 tablespoon olive oil.
  • Pour batter into the pan, swirling gently to spread evenly (keep it thin).
  • Sprinkle with rosemary or other toppings if using.
  • Bake for 20–25 minutes, until edges are deeply golden and center is set.
  • Optional: Broil for 1–2 minutes at the end for extra browning.
  • Rest for 2–3 minutes, then slice and serve.

Notes

  • Batter resting improves both flavor and texture—don’t skip if you have time.
  • High heat is essential for crisp edges.
  • Finish with flaky salt and a drizzle of olive oil for best flavor.