French or Italian ….You decide !!

Socca Flatbread
Gluten Free. Vegan , Nut and Coconut Free

I do like to mix it up a little πŸ˜‚πŸ˜‚

We really don’t want you getting complacent 😜 So this week I have thrown you a savoury in…..Like I do on the odd occasion !!

This week I’ve gone all French or Italian depending on which flag you are flying πŸ˜‚

And seeing we will probably not being doing that for a while in the UK. You can make this twice and travel to two different countries πŸ€ͺ

So I give you Socca ( French ) or Farinata ( Italian ) Flatbread …….or poshed up mine looks like a poor mans pizza πŸ˜‚πŸ˜‚πŸ˜‚

Its a quick bake , as long as you make your batter in advance ( no less than two hours ),I prefer to make it the evening before and rest it in the fridge overnight , the batter is silkier and smother

Now we all know I love Chickpeas in any form and use it in many forms , but I will remind you again with the flour ….DO NOT TASTE the batter raw its RANK !!!!πŸ™ƒπŸ™ƒ

But as you are reading this now you could easily have this ready for later !!

It can be eaten on its own or as a side dish. I’ve added my bits to the batter, but traditionally its usually just a little rosemary or plain

But that would be a tad boring !!! For a blog post πŸ˜‚

Right lets get this made and on the table

Well there had to be a flat lay !!!!


Socca GF, DF V

A Savoury Chickpea Flatbread , making a quick and easy lunch or dinner or an accompliment to any meal

You will require a 12 in / 29 cm Frying Pan or Skillet and batter need to be made at least two hour in advance


  • 200 g Chickpea Flour/ Gram flour /Besan Flour ( I used Dove Farms )
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 450 ml lukewarm water
  • 4 tbsp extra virgin olive oil
  • 1 small red onion
  • 50 g Kalamata or pitted black olives
  • 50 g sun-dried tomatoes
  • small bunch of basil


  1. Mix together the gram flour, baking powder and salt and sieve into a large mixing bowl,
  2. Make a well in the centre and pour in 450ml lukewarm water and 2 tbsp olive oil…don’t worry it will bubble
  3. Mix until a smooth batter with a whisk
  4. Cover and leave for a minimum of two hour on the side or overnight in the fridge …..I find the fridge leaves a smoother bake
  5. When batter is ready Preheat the oven to , 220Β°C, fan 200Β°C. Standard
  6. Heat the remaining olive oil in a frying pan (oven safe ) or cast iron skillet whilst you get the topping ready until the oil is hot
  7. Skim the ‘scum off the top of the batter and discard
  8. Slice the Onion thinly , half the olives , slice the sun-dried tomatoes and tear the basil
  9. Carefully remove the pan from the oven and pour the batter into the hot oil.
  10. Scatter the red onion, olives, sun-dried tomatoes, and basil over the batter and bake for 25 minutes until set and starting to turn golden around the edges.
  11. Leave it stand in the pan for 5 minutes then cut and serve
  12. Enjoy

So there you go, its that easy and covers all the briefs so no one misses out

You can add a tablespoon of nutritional yeast to the batter is you require , for that cheesy flavour, but for me on this occasion with having toppings it wasn’t necessary

You could Lightly saute some Garlic off add it to some dairy free butter and spread it when it comes out the oven…….easy Garlic bread

The options are boundless !!

Right more pictures to wet your appetite and I’m done

One Slice or Two ??
Imagine the Stack on the Table !!
The Perfect Slice
Soft and Delicious and so so tasty !!

Hope you enjoyed the post. I would love to hear how you feel about savouries on the blog !!

Please feel free to leave me a comment or a like, it helps me a lot.

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If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Until Next week


Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

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