Festive Socca with Whipped Feta

Ready in: 1 hour · Serves: 4 · Technique: Baking · Storage: Up to 3 days in an airtight container.

Quick Answer

For a festive twist, whip up socca topped with creamy whipped feta, perfect for your holiday gatherings.

As I navigate the vibrant streets of New York City, the dazzling lights and rich aromas from local eateries inspire me to experiment in my own kitchen. With the crisp autumn air breathing in the promise of Thanksgiving and Christmas gatherings, I find myself gravitating towards dishes that are not only warm and comforting but also delightfully festive. One such dish that has stolen my heart recently is socca, a chickpea flatbread that is naturally gluten-free and packed with flavor. Topped with whipped feta, it offers a perfect entry into the holiday feasting season.

A Flavorful Holiday Appetizer

Why You’ll Love This Recipe

• Socca is naturally gluten-free, making it perfect for those with dietary restrictions.
• This dish is packed with protein and fiber, thanks to the chickpea flour.
• The whipped feta adds a creamy, tangy contrast that elevates the flavor profile.
• It’s versatile and can be served as an appetizer or paired with sides for a complete meal.
• With simple ingredients and straightforward steps, it’s easy to whip up and impress your guests.

Ingredients

To whip up this delicious socca with whipped feta, you’ll need:

For the Socca:

• 1 cup chickpea flour (also known as besan)
• 1 cup water
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• A dash of freshly cracked black pepper
• 1 teaspoon fresh rosemary or thyme (if desired)

For the Whipped Feta:

• 8 ounces of Greek feta, preferably in brine
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• A sprinkle of black pepper
• Optional: Fresh herbs (such as chives or dill) for garnish

How to Make Socca with Whipped Feta (Step-by-Step)

Creating this socca with whipped feta is a straightforward process that results in show-stopping flavors.

Step 1: Make the Socca Batter

In a mixing bowl, whisk together the chickpea flour, water, olive oil, salt, and pepper until the batter is smooth and free of lumps. The batter should have a consistency similar to pancake batter. Let it rest for about 30 minutes.

Step 2: Preheat the Oven

In the meantime, preheat your oven to 450°F (232°C). You’ll want it nice and hot to create a golden, crispy exterior on the socca.

Step 3: Prepare the Baking Pan

Use a heavy, oven-safe skillet and put it in the oven while it heats. This will give the socca a beautiful crispness.

Step 4: Cook the Socca

Once preheated, carefully remove the skillet and add a drizzle of olive oil. Swirl it around to coat the bottom. Pour in the rested batter, and if you’re using fresh herbs, sprinkle them on top now. Bake for about 15-20 minutes or until the edges are golden brown and the top has a nice firm crust.

Step 5: Prepare the Whipped Feta

While the socca is baking, blend the feta, olive oil, and lemon juice in a food processor until creamy and smooth. Taste and adjust seasoning with more black pepper as needed.

Step 6: Serve

Once the socca is done, remove it from the oven and let it cool for a few moments. Top it generously with the whipped feta. Cut into wedges, garnish with fresh herbs, and serve warm.

Common Mistakes to Avoid

• Skipping the resting time: Letting the chickpea batter rest is crucial for achieving the right texture.
• Not preheating your skillet: A hot skillet is key to a crispy socca; don’t skip this step!
• Overbaking: Keep an eye on it in the last few minutes to prevent burning— you want a lightly crisp surface, not a dark toast!

Tips and Tricks for Success

• For an extra flavor boost, add spices to the socca batter, like cumin or smoked paprika.
• Serve with a drizzle of additional olive oil or a sprinkle of chili flakes for heat.
• Pair it with a side salad for a complete meal.
• Use a heavy, oven-safe skillet for an even cook.
• Experiment with different herbs in the batter for varied tastes.

Variations

• Substitute chickpea flour with a mix of other gluten-free flours.
• Add toppings like roasted vegetables or olives before baking.
• Use crumbled goat cheese instead of feta for a different flavor.
• Incorporate chopped sun-dried tomatoes or spinach into the batters.
• Experiment with different herbs like basil or oregano for a unique flair.

How to Serve

• Top with whipped feta and garnish with fresh herbs before serving.
• Cut into wedges for easy sharing at gatherings.
• Pair with a light salad or dips for a complete appetizer spread.
• Serve warm for the best taste and texture.
• Accompany with a glass of wine or sparkling water for a festive touch.

Make Ahead and Storage

• Make Ahead: The socca batter can be made ahead of time and stored in the refrigerator for up to 12 hours before cooking.
• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a toaster oven or warm skillet to regain that crispiness.
• Freezing: Socca can be frozen before or after cooking; wrap tightly and store for up to 1 month.

Recipe Notes / What I Learned

While this recipe has roots in Mediterranean cuisine, it beautifully fits into holiday gatherings, offering a unique yet simple appetizer. I was reminded once again that food brings people together, and socca is a charming way to introduce a new flavor into familiar celebrations.

Yield and Serving Size

Yield: 4 servings · Serving Size: 1 wedge

Nutrition Snapshot

Estimated Nutrition Per Serving: ~150 calories · 5g protein · 18g carbs · 7g fat

Amberly Vahn

Festive Socca with Whipped Feta

For a festive twist, whip up socca topped with creamy whipped feta, perfect for your holiday gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Appetizer

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

Group: Ingredients

• 1 cup chickpea flour
• 1 cup water
• 2 Tbsp. olive oil
• 1/2 tsp. salt
• a dash freshly cracked black pepper
• 1 tsp. fresh rosemary or thyme (optional)
• 8 oz. Greek feta, preferably in brine
• 2 Tbsp. olive oil
• 1 Tbsp. lemon juice
• black pepper (to taste)
• fresh herbs (optional) like chives or dill for garnish

Equipment

• Oven
• Heavy, oven-safe skillet
• Mixing bowl
• Food processor

Method

 

1. In a mixing bowl, whisk together the chickpea flour, water, olive oil, salt, and pepper until the batter is smooth and free of lumps. Let it rest for about 30 minutes.
2. Preheat your oven to 450°F (232°C). Place a heavy, oven-safe skillet in the oven while it heats.
3. Once preheated, carefully remove the skillet and add a drizzle of olive oil. Swirl it around to coat the bottom. Pour in the rested batter, and if using fresh herbs, sprinkle them on top now. Bake for about 15-20 minutes until golden brown.
4. While the socca is baking, blend the feta, olive oil, and lemon juice in a food processor until creamy and smooth. Adjust seasoning with black pepper.
5. Once the socca is done, remove it from the oven, let it cool for a few moments, then top with whipped feta, garnish with fresh herbs, and serve warm.

Notes

Letting the chickpea batter rest is crucial for achieving the right texture.

FAQs

What can I serve with socca?

Socca pairs well with a variety of side dishes. Consider serving it with a fresh salad, roasted vegetables, or a tangy dipping sauce for extra flavor.

Can I make socca in advance?

Yes, you can make socca in advance! It stores well in the refrigerator for up to 3 days. Reheat it in a toaster oven or skillet to maintain its crispiness before serving.

Is socca suitable for gluten-free diets?

Absolutely! Socca is made from chickpea flour, making it a naturally gluten-free option that is perfect for those with gluten sensitivities or celiac disease.