Monday, December 9, 2013

black olive and manchego Socca (aka the BEST flat bread)

We need to talk about the amazing thing that is Socca. My love for socca runs deeeeep. Socca is forgiving (it only has three core ingredients after all) and it doesn't care if you want to experiment. Go on- add those extra spices! Throw in that extra cheese!

I've experimented with several variations and I'm pretty sure that this one is my favorite- it's definitely the most requested. And it's not just because it has black olive tapenade on it, though let's face it: anything with black olive tapenade on it will be delicious. The manchego and black olives make a perfect combination, while the red pepper gives it a slight kick.

The one downside of Socca is that it takes a little bit of planning- you have to mix the flour and the water at least an hour in advance. I know what you are thinking: 'Planning? Riiiight. I am never going to make this. Ever.'  Ok, hear me out. The mixing takes literally fives minutes.  You could do also do this a day in advance and then set it aside. Either way, you're rewarded with something insanely delicious, slightly nutty, and on the whole, not that bad for you. After all- it's just chick pea flour. How bad can it be?

Black Olive and Manchego Socca


  • 1 cup Chickpea (garbanzo) Flour (I use Bob's Red Mill)
  • 1 cup water
  • olive oil
  • black pepper
  • 1/8-1/4 teaspoon Red Chile Pepper flakes (depending on personal preference)
  • 1/2 cup grated Manchego cheese
  • Black olive tapenade 
  • pinch of salt
Mix 1 cup of chickpea flour with 1 cup of water in a large bowl. Mix well and try to incorporate all of the flour. If you can't incorporate all of the flour, don't worry- set aside for at least one hour and up to one day. 

After at least one hour, the flour and water should be fully mixed.

Preheat the oven to 400 degrees and prepare your skillet- I used a cast iron (preferable), but any oven safe baking dish is fine. As the oven has almost reach desired heat, put the dish in the oven to get very hot for at least 5 minutes. After five minutes, take out and put a tablespoon of olive oil into the skillet and swirl to ensure the pan is well coated. Put the skillet back in the oven.  

To the chickpea mixture add:  a teaspoon of olive oil, a pinch of salt, black pepper, 1/2 of the portion of cheese, and the red pepper. Mix well.

Take the skillet out of the oven. Add chickpea mixture to the hot skillet and put back in the oven. Bake for approximately 5 minutes, remove, and sprinkle the remaining cheese on the top. Put it back in the back in the oven and continue baking for approximately five more minutes, or until the edges start to turn golden brown. 

Remove from the oven and spread olive tapenade on top. I've never heard of too much olive tapenade- have you? Nope, didn't think so. 



            Cut into slices and proceed to *try* not hoard. 

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