Socca with Mushrooms and Spinach

This flatbread, made with chickpea flour, is called farinata in Italy and socca in France. Whichever name you choose, it makes a simple, light and flavorful meal.  Try soup or a salad as an accompaniment. 

Makes 3-4 Servings



  • 1 cup chickpea (garbanzo) flour
  • 1 ¼ cups lukewarm water
  • 1 teaspoon salt (optional)
  • ½ teaspoon minced fresh thyme or parsley (optional)
  • 3 teaspoons olive oil, divided
  • 8 oz. mushrooms sliced
  • 1 clove garlic, pressed
  • 2 cups baby spinach leaves
  • freshly ground black pepper to taste
  • 2 tablespoons basil pesto
  • 1 medium tomato or ½ cup cherry tomatoes, coarsely chopped
  • 2 tablespoons capers, drained
  • vegan parmesan for serving



  1. Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for at least 15 minutes. Can be made ahead and refrigerated overnight. Whisk gently and add salt and herbs (if desired) to batter.
  2. Preheat oven to 450 degrees F.
  3. While oven is heating, make the spinach and mushroom mixture. Add 1 teaspoon olive oil to a medium pan and heat over medium high heat. Add mushrooms and sauté until just browned. Reduce heat to medium and stir in garlic, being careful not to scorch. Add spinach, toss all together with a grind of black pepper (to taste) and remove from heat. Set aside. Spinach will continue to wilt off of the heat.
  4. Place a 10-inch cast-iron skillet (or other oven proof pan) over high heat and heat until very hot. Pour 2 teaspoons olive oil in skillet and coat bottom of skillet completely with oil.
  5. Quickly pour batter into hot pan; carefully transfer skillet to preheated oven.
  6. Bake in the preheated oven until browned and crusty, about 20 minutes. Transfer immediately to a serving platter or cutting board. Tear into wedges and spread each with a thin layer of basil pesto. Then top with spinach-mushroom mixture and layer and a sprinkling of tomatoes. Sprinkle with capers and vegan parm. Serve hot, while still crispy on the edges.