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Farinata Socca

Farinata, Socca or Chickpea Pizza

Adapted from Is There Nutmeg In The House. The original recipe calls for the Farinata batter to be baked in a shallow earthenware dish - I chose to use a cast iron pan. I found this recipe a bit salty, so I have halved the amount of salt in this recipe. I followed Elizabeth David's suggestions of adding thinly sliced onions and some fennel seeds to the Farinata batter. This recipe produced a fragrant and savory treat, crusty on the bottom and sides, with a chewy interior and creamy top. 

Course Side Dish
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour 5 minutes
Servings 6
Calories 234 kcal


  • 1/2 pound chickpea flour
  • 1 1/2 teaspoons salt
  • 1 1/2 pints water less 2-3 tablespoons water
  • 4 tablespoons olive oil
  • 1/2 onion thinly sliced
  • 1 1/2 teaspoons fennel seeds
  • fresh ground pepper


  1. Put the chick pea flour in a bowl, add the water a little at a time, stirring well. When smooth and about the consistency of pancake batter, add the salt. Cover and leave for a minimum of 4 hours at room temperature, or overnight if more convenient.

  2. When ready to bake farinata/socca, preheat oven to 425 degrees. In an 11 inch diameter cast iron pan, pour enough olive oil to cover the surface. Stir the batter and pour it into the pan. Again stir it well, so that the oil and batter are well incorporated. Scatter sliced onions and sprinkle fennel seeds on top.

  3. Bake the farinata for 50 minutes until the top is golden and crusty.

  4. Serve it hot, sprinkled with freshy milled pepper, and cut into slices.

Nutrition Facts
Farinata, Socca or Chickpea Pizza
Amount Per Serving
Calories 234 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 606mg26%
Potassium 341mg10%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 4g4%
Protein 8g16%
Vitamin A 15IU0%
Vitamin C 0.7mg1%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.