Socca (Chickpea Flatbread)
thekitchn.com · 2012 · Original
Farinatainferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Farinata style, one of 4 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Farinata (Liguria / Nice): unleavened chickpea-flour batter baked in an oiled pan; no wheat, no yeast
Tradition: 450 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
128g
Water
237g
Hydration
n/a
Salt
2.4%
Yeast
n/a
Oil
16.0%
Sauce
n/a
Cheese
n/a
Dough weight
388g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
5 to 8 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourchickpea flour1 cup · 128g
- waterwater1 cup · 237g
- oilextra-virgin olive oil1 1/2 tbsp · 20.4g
- saltkosher salt1/2 tsp · 3g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseza'1 tsp · 4.2g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Farinata group marked.
Or browse all 5130 pizza recipes.