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Crisp Socca with Burrata, Greens and Olive Dressing

Socca, a chickpea-based flatbread, makes a wonderful base for creamy burrata cheese. The batter can be whisked together and used right away, but it’s even better if it stands for at least 30 minutes.

Ingredients:

For the crisp socca:

  • 1 cup chickpea flour
  • 1 cup room-temperature water
  • 4 Tbs. olive oil
  • 1 1/2 tsp. minced fresh rosemary
  • 3/4 tsp. kosher salt
  • Freshly ground pepper, to taste
  •  
  • 1/4 cup pitted Kalamata olives
  • 1/3 cup extra-virgin olive oil
  • 2 Tbs. red wine vinegar
  • Freshly ground pepper, to taste
  • 4 cups arugula or baby greens
  • 2 burrata cheese balls, each 4 oz.

Directions:

To make the crisp socca, in a bowl, combine the chickpea flour, water, 2 Tbs. of the olive oil, the rosemary, salt and a generous amount of pepper. Whisk until smooth. Use immediately, or cover and let stand at room temperature for 30 minutes to 2 hours, or refrigerate overnight.

Position a rack in the top part of an oven and preheat to 500°F.

After the oven is fully heated, turn on the broiler, place two 9-inch cake pans in the oven and heat for 2 minutes. Carefully remove the hot pans from the oven, pour 1 Tbs. olive oil into each and swirl to coat the bottoms. Return the pans to the oven until the oil is just smoking, about 2 minutes. Carefully remove the pans from the oven and divide the batter between the pans, swirling to cover. Broil until the socca are firm and deeply browned in spots, watching carefully, 7 to 12 minutes.

While the socca is cooking, place the olives in a food processor and process until finely chopped. Add the olive oil and vinegar and process to blend to make a dressing. Season with pepper (the olives probably contain enough salt already).

Place the arugula in a large bowl. Add half of the dressing and toss to coat the leaves well.

Turn the browned socca out onto 2 plates. Slice the burrata and spread over the socca. Drizzle with the remaining dressing. Top with the arugula and serve immediately. Serves 2.

Cook’s notes: Prepare the dressing and dress the salad while the socca is cooking. It will be ready when you turn the socca out onto plates for serving. If you can, make the batter the night before or first thing in the morning, and store it in the refrigerator. It will be ready for a quick meal at the end of the day.

Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).