Socca Flat Bread with Olive Tepenade Goat Cheese and Arugula
Cuisine: Vegetarian, Gluten Free
Serves: 4
  • 1¾ cup of chickpea flour
  • 2 cups water
  • 1½ tbsp of olive oil
  • 1 tsp dried basil
  • Toppings:
  • 4 tbs of goat cheese chèvre
  • 1 cup of arugula (tossed in red wine vinegar and olive oil)
  • 2 tbs olive tepenade
  1. Preheat your oven to 325 degrees. In a bowl combine the socca ingredients, whisk until combined.
  2. In a heavy non stick or cast iron pan that is lightly coated in olive oil, ladle ¼ of the socca batter into the pan and cook over medium to high heat for about 2 minutes on each side. It should turn golden brown.
  3. Once you have cooked all 4 of the socca flat breads, transfer them to 2 parchment paper lined baking sheets and bake them in your own for 5 minutes.
  4. Remove them from the oven and layer your toppings on the bread.
  5. Serve and enjoy!
Recipe by The Tray Chic at