Socca Flatbread with Arugula Pesto
Socca is a naturally gluten-free chickpea flatbread that comes from the southeastern area of France. It’s delicious by itself or you can top it in a myriad of ways. We’ve made a simple arugula pesto to top ours.
Ingredients:
Socca
1 cup chickpea flour (4 1/2 ounces)
1 cup water
1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling
1/2 teaspoon kosher salt
Arugula Pesto
1 garlic clove, minced
2 tablespoons walnuts
2 cups baby arugula, tightly packed
½ teaspoon salt
1 tablespoon Lemon juice
⅓ to ½ cup extra virgin olive oil, as needed
⅓ to ½ cup freshly grated Parmesan, to taste
Method:
Prepare the chickpea batter
Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Set the batter aside to rest for 30 minutes. This will allow the batter to fully hydrate.
Make the Pesto
In a food processor fitted with a metal blade, add garlic and walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl and add the arugula, salt and lemon juice. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Add the parmesan and process for 30 seconds to combine. Set aside.
Make the Socca
Move your oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.
Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil to coat the bottom of the pan. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.
Broil the socca for 5 to 8 minutes until the top of the flatbread begins to blister and brown. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done.
Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, drizzle with arugula pesto.