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Onion and Herb Socca

This onion and herb socca from The Blender Girl cookbook is quick and easy and is a fantastic vegan gluten-free flatbread everybody loves.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 to 8
Author Tess Masters

Ingredients

  • 1 cup (240ml) lukewarm water
  • Extra-virgin olive oil
  • 1 cup (160g) chickpea flour (garbanzo bean flour)
  • Celtic sea salt and freshly ground black pepper
  • 1/2 cup (75g) diced yellow onion
  • 2 teaspoons finely chopped garlic (2 cloves)
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped thyme

Instructions

  1. Pour the water, 2 tablespoons of olive oil, the flour, and 1/2 teaspoon each of salt and pepper into your blender and pulse on low a few times until just combined. You don’t want to over- process. Just get rid of the lumps.
  2. Transfer this mixture to a bowl and let stand at room temperature for at least 30 minutes and up to 12 hours, until the flour absorbs the water and oil and the mixture has the consistency of heavy cream.
  3. Preheat the oven to 450°F (235°C).
  4. In a shallow frying pan over medium heat, sauté the onion in 1 tablespoon of olive oil for 10 minutes, until the onion is soft and translucent. Add the garlic and sauté for 5 minutes more, until the onion and garlic are slightly caramelized. Remove from the heat and stir in the herbs.
  5. Grease a 9- to 10-inch (23 to 25cm) cast-iron frying pan or shallow pie plate with a tiny bit of olive oil. Spoon the onion and herb mixture into the bottom of the prepared pan and pour the batter over the top. Stir gently to disperse the onion and herbs throughout the batter.
  6. Bake uncovered for 10 minutes. The socca is done when it pulls away from the sides of the pan. Remove from the oven and let cool in the pan for 5 minutes. Brush the top of the socca with a little bit of olive oil and season with salt and pepper. It should slide right out of the pan.
  7. Cut into wedges and serve. Socca is best eaten as soon as it is made.

Recipe Notes

rosemary option:

Substitute the thyme with 2 tablespoons finely chopped rosemary.

lime and cilantro option:

Substitute the thyme with 1/2 cup finely chopped cilantro, and add 3 tablespoons fresh lime juice, and 1 teaspoon red pepper flakes.

olive and parsley option:

Substitute the thyme with 1/2 cup finely chopped flat-leaf parsley, and add 1/2 cup chopped Kalamata olives.

Recipe and Photo from The Blender Girl cookbook.