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Update 25 Oct 2014: I just made this using arrowroot starch instead of tapioca flour and it worked, so it’s good if you are unable to tolerate tapioca flour.
I have to admit. When I made this, I had no idea what to call it. I’ve never had chickpea flour based socca/ farinata before, so I have no idea if this can be labelled as such, but it felt so similar somehow. Flatbread didn’t quite describe what I had made, and the words socca and farinata seem to fit so well. Coconut socca it became! Or farinata if you prefer Italian. Don’t you just love the sound of it?
The first time I made it, I mixed everything up in a large bowl. The second time, it was with a blender. Both methods work well, so it’s up to you which method you prefer. Cooking with coconut flour can be tricky as different brands have different absorbent abilities. I have provided the weights used for better accuracy.
After pulling it out of the oven, slicing it into wedges, and savouring a bite, the texture made me really pleased. Crisp on the outside, chewy on the inside, I couldn’t resist but wolf down a quarter of the pan, just standing in the kitchen. Taste-testing, I told myself. With much reluctance I packed the rest aside for my family. I may just have to double the recipe the next time. I know I’ll definitely fiddle with it and see what else I can do with it as well! It’s great eaten on its own with a lovely olive oil, but works well topped with greens and a protein or wrapped in a large lettuce leaf with other accompaniments.
What about you? Have you tried socca before?
- ½ cup (70g) coconut flour
- ½ cup + 2 tbsp (78g) tapioca flour or arrowroot starch
- ¾ cup (177g) water
- ⅓ cup (72g) olive oil
- ½ tsp sea salt or smoked sea salt
- 1 tbsp (8g) gelatin dissolved in 3 tbsp (42g) warm water
- ½ tbsp (6g) apple cider vinegar
- ½ tsp baking soda
- ½ tsp dried thyme (or other herb of your choice)
- Place all ingredients in a bowl and stir until combined or place all ingredients in a blender and blend until combined (note: batter will be thick like hummus)
- Heat an oven safe 10 inch/25.5cm frying pan over medium high heat, add 2 tablespoon of olive oil to coat (Use 1 tablespoon if your pan is non-stick or if you want it less oily)
- Spread batter evenly over surface of frying pan, smoothing with a spatula
- Reduce heat to medium and cook until top looks dry (approximately 5 - 7 minutes). Turn on broiler in the meantime
- Transfer to topmost rack of oven and broil at high heat for 3 - 5 minutes or until surface is golden brown
- Remove from oven and use a silicone spatula to slide it out of the frying pan
- Slice into wedges and serve hot with plenty of good olive oil
Thank you for this recipe!!! We all loved it! Had it with burgers…tasted like a panini…my 7 year old said it was the best ever! Thank you!!!!
Glad your family loved it!
I just made it and it was delicious, I could have easily eaten it all by myself!
Only problem: it sticks a lot in the pan, but I don’t think that I could place baking paper in the pan since it might get too hot on the gas.
Anyway, thanks for the recipe!
Thanks for the feedback! I noticed it sticks when the pan is not ‘non-stick’ enough, so what I usually do is make sure the pan is sufficiently hot before adding oil and letting the hot oil coat the pan before adding the batter. The sticking is minimal that way. I’m also trying to make it in the oven and will post again once I’ve got the steps right!
Ok, thanks. Next time I’ll make sure that the pan is really very hot before adding the oil, I realize now that it might have been the problem.
Dora, when I cut through this, the middle is thicky, almost like glue paste. Is this right or do I need to let it cook longer?
Let it cook a bit longer, it shouldn’t be that sticky! The thickness of the socca is slightly less than 1 cm or 1/4″ when spread out.