Rosemary socca Gluten free bread

~ Rosemary socca bread ~

~ Gluten free Chickpea/Gram flour ~

~ originates from Nice, French Riviera & Genoa, Italian Riviera ~


English: Socca, just coming out of the oven an...

English: Socca, just coming out of the oven and served hot, in the old town of Nice (Vieux-Nice), on the French Riviera (Alpes-Maritimes, France). Français : Socca sortant tout juste du four et servie chaude, dans le Vieux-Nice (Alpes-Maritimes, France). (Photo credit: Wikipedia)

 Socca is an uncomplicated traditional delicious bread peppery-hot, with a gorgeous rosemary smell and flavour.

Traditionally baked in a wood-burning oven using a copper pan, and now very hot oven at home.

Gluten free therefore ideal substitute for cereal and grain based breads.


~ Preparation time ~ 10 minutes

~ Cooking time ~ 9 – 11 minute

~ Serves  ~ 6 – 8

~ Ingredients :

450 grams/ 1lb Chickpea or gram flour now available in most supermarkets, health food, Indian and Middle Eastern
600 ml warm water
150 ml virgin olive oildivided into two cups with 75 ml each
large handful of washed and dry fresh rosemary leaves or optional variations below the recipe
1 teaspoon baking powder – optional not traditional bread is lighter with it
1 teaspoon freshly ground rock salt
2 teaspoons freshly ground mixed peppercorns

~ Equipment:

  • Large mixing bowl
  • Oven proof dish to prove and bake in
  • Whisk
  • Pastry brush
  • Metal spoon
  • Teaspoons
  • Measuring jug
  • Two cups
  • 50 cm round stone dish or similar

~ Method to make the Chickpea batter:

  1. Sift the chickpea flour into a large mixing bowl.
  2. Adding the pepper, salt, baking powder.
  3. Make a well in the middle slowly pouring in the water – whisking constantly to eliminate lumps.
  4. Then slowly stir in half the olive oil mixing in thoroughly until the dough is runny.
  5. Add the rosemary or any other additional ingredients
  6. Cover with cloth and leave in a warm place overnight or set aside while the oven warms – if you do not have time or patience!


~ To bake:

  1. Preheat oven to very hot 240C or 470F or Gas mark 9.
  2. Heat a dry, round 50cm (20 inch) stone dish, or equivalent, for about 5 minutes.
  3. Remove to brush oil evenly over the hot dish.
  4. Pour in the batter, spread thinly.
  5. Place straight in oven while dish is hot.
  6. Bake for 8-10 minutes until bread is firm and starting to brown.
  7. Remove the socca bread from the oven.
  8. Brush top lightly with olive oil.
  9. Place under a hot grill until the top turns a golden with brown tips.
  10. Slice into wedges and serve hot.

~ Variations to add into the batter:

  • finely chopped onion
  • sun dried tomatoes
  • capsicum
  • chopped black olives
  • Substitute fresh rosemary for fresh thyme, oregano or basil.

~ Variations to serve:

Salad  ~ Boiled egg, fish, olives, tomatoes,  spicy salad leaves

Buffet ~ Serve with dips, anti-pasti, cold meats

Pizza base ~  add preferred toppings  such as tomatoes, olives, cold meats, halloumi, feta or ricotta cheese, thinly sliced vegetables such as artichokes, seafood and herbs.

Autumnal A’s Pumpkin soup:


3 thoughts on “Rosemary socca Gluten free bread

    • Thank you, I know that weight loss or management is a difficult task which takes determination on the part of the dieter!
      This is a lovely nutritious bread and the best way is to eat a good healthy balanced diet ~ like the old adage “Everything in moderation”.

  1. Pingback: A’s simple Autumnal Pumpkin soup | Sharon's food and diet blog

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