What is socca? It’s a chickpea flour flatbread, and these little bites are crispy, flavorful and packed with a whole lot of goodness.
By Emily Watson
Socca, if you have never heard of it, is a quick flatbread made with chickpea flour. It leans towards the savory side and is quite dense, but if you are thinking it tastes like chickpeas or hummus in baked form, you would be surprised at how different in flavor it is. I dare compare it to a really finely ground polenta with some addicting nuttiness going on. While it can certainly be eaten in pizza form, I make bite-size finger appetizers by using a small biscuit cutter to cut out little rounds. Sure, there are scraps of socca that remain from all of the hole-punching, but they are much appreciated thrown into a bowl of roasted root vegetables and topped with goat cheese. Waste not, want not.
The top is a bit of simply sauteed chard stems and garlic, wilted chard leaves, and a spattering of toasted walnuts. The addition that made this not just beautiful but quite a bit fancy feeling was the apple. I draped julienned apple pieces over top that offered just enough sweet and tart crunch to balance the earthy chard. 
This is perfect party food because it is mostly make-ahead. The socca, chard, and toasted nuts can all be prepared ahead of time. Warm the socca and chard topping through, assemble with the walnuts, and top with apple, and you are ready for your holiday shindig.
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Swiss Chard and Apple on Socca Flatbread
- Total Time: 45 minutes
- Yield: Makes 12 1x
- Diet: Vegetarian
Description
Crispy socca flatbreads topped with sautéed Swiss chard, toasted walnuts, and crisp apple. A perfect light bite for any occasion.
Ingredients
- 2 cups (473 ml) chickpea flour
- 2.25 cups (532 ml) water
- 0.5 tsp salt
- 3.5 tbsp olive oil
- 12 ounces (340 g) Swiss chard
- 2 cloves garlic
- salt and pepper
- 0.5 cups (118 ml) chopped walnuts
- 0.5 small apple
Instructions
- Whisk chickpea flour with water, salt, and 2 1/2 tablespoons olive oil until smooth. Allow batter to rest for at least 15 minutes, but up to 1 hour.
- Preheat oven to 450°F (232°C).
- Place a large cast iron skillet in the oven on the center rack to heat while the oven preheats.
- Remove the hot pan from the oven and pour in 1 tablespoon olive oil, swirling to coat.
- Add batter to a scant 1/4-inch thickness and return the pan to the oven.
- Allow to cook 15-20 minutes, or until golden and starting to pull away from the sides.
- Remove from oven and allow to cool before using a spatula to loosen the batter from the pan.
- Cut socca into circles.
- Heat 1 tablespoon olive oil over medium heat.
- Add chard stems and garlic and cook until softened, about 5 minutes.
- Add chard leaves and toss to combine, cooking for a few minutes until leaves have wilted but still have a little bite.
- Season to taste with salt and pepper.
- Top a socca round with a little pile of chard, sprinkle with toasted walnuts, and top with apple slivers.
Notes
- For a thinner socca, increase the water to 2.5 cups. For a thicker socca, decrease water to 2 cups.
- Toasting the walnuts beforehand enhances their flavor and crunch. Toast them in a dry pan over medium heat for 5-7 minutes, or until fragrant.
- Leftover socca can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 socca
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 7
Frequently Asked Questions
What can I use instead of chickpea flour for the socca?
Chickpea flour is essential for socca’s texture and flavor, but if you need a substitute, you could try a gluten-free all-purpose flour or a blend of other flours, keeping in mind it may alter the taste.
How do I properly sauté the chard stems without overcooking them?
Sauté the chard stems in olive oil over medium heat for about 3-4 minutes before adding the garlic, ensuring they are tender but still crisp.
Can I prepare the socca in advance and reheat it before serving?
Yes, you can make the socca ahead of time; simply store it in an airtight container and reheat it in the oven for a few minutes to regain its crispiness.
Hi Karen!
The socca is best right after it’s made but it still has great flavor after sitting. I also like to make it ahead and then pop it in the oven for a few before serving!
How far ahead can the socca be made? Does it get soggy if sitting for awhile with the topping on it?