This rosemary stovetop socca is the easiest gluten-free flatbread you’ll ever make! Nutty garbanzo bean flour is whisked with water and fresh rosemary then cooked pancake-style in a cast iron pan. No yeast, naturally vegan, and easily made oil-free!

❤️ What is Socca Flatbread?

Socca flatbread is a surprisingly simple recipe made from a handful of ingredients that taste like the comfort of shared laughter. Equal parts chickpea flour (garbanzo bean flour) and water are whisked with fresh herbs and cooked in a hot cast iron pan. It's rustic meets delicious in the best way possible!

In this easy recipe, socca batter is cooked on the stovetop, just like pancakes. Rosemary is our fresh herb of the day bringing the big flavors of this popular street food all the way from southern France. It’s even naturally vegan and gluten-free. I can’t wait for you to try it!

🔖Simple Ingredients You’ll Need

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post.

Ingredients for rosemary stovetop socca.

Garbanzo bean flour- AKA chickpea flour is a finely ground flour made from dried chickpeas (garbanzo beans). It’s gluten-free and full of plant-based protein.

Water- Equal parts water and garbanzo bean flour is all you need to make basic socca batter.

Fresh rosemary- This aromatic herb with needle-like green leaves is what gives this simple recipe big flavor.

Salt & pepper- enhance socca’s natural flavors and create a more balanced taste.

High-heat oil- Choose an oil with a smoke point at or above 400°F / 204°C. Good options are avocado oil, canola oil, and safflower oil. They can stand the heat of a cast iron skillet without smoking.

🥣How to Make This Recipe (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

Whisk the garbanzo bean flour, water, fresh rosemary, salt, and pepper, in a bowl until you have a smooth batter. Let the batter rest for at least 30 minutes (up to 12 hours).
Pour 1 teaspoon of high-heat oil into an 8” cast-iron pan set over on medium-high (electric) medium (gas) heat. Use a paper towel to coat the entire surface of the pan. You want the oil hot but not smoking. For oil-free use a non-stick pan.

3. Pour ½ cup of socca batter into the hot pan so that it fully covers the bottom. Cook for about 4 minutes until little bubbles form on the top of the socca and the surface begins to look dry. To monitor the color, lift the edge with a flexible spatula. (Keep oven mitts handy, the handle will be hot!)

4. Run a flexible spatula around the edges of the socca and flip it over. You’re looking for an even golden brown color. Cook for an additional 4 minutes until brown spots form on the bottom.

5. Repeat this process with the remaining socca batter, oiling the pan each time. Serve hot with a drizzle of extra-virgin olive oil and a (optional) sprinkle of red pepper flakes alongside a creamy dip.

❄️Storage & Reheating Instructions

Socca is best served hot right out of the pan. If you do have leftovers, follow these guidelines.

Storing

Room Temperature (short term)
If eating within a few hours, keep socca loosely covered at room temp to prevent sogginess.
Refrigerate (1-2 Days)
Store in an airtight container or wrapped in foil.
Freeze (Longer Storage)
Layer socca between parchment paper in a sealed bag or container.

Reheating

Oven – Preheat to 375°F (190°C) and warm for 5-10 minutes until crispy.
Stovetop – Heat in a dry cast-iron or nonstick pan over medium heat for a few minutes per side.
Toaster Oven – Use the toast or bake setting for 5-7 minutes.
Microwaving – The fastest method for a soft and chewy texture.

The rosemary in my herb garden is growing like crazy, even in the snow!

⭐️ FAQs

Is flatbread vegan?

Happily, socca flatbread contains no animal ingredients and is naturally vegan. It’s also gluten-free and easily made oil-free!

Can I make the batter ahead of time?

Absolutely! The batter can rest up to 12 hours ahead of time in the fridge. This allows the chickpea flour to fully hydrate, creating a smoother consistency. I’ll often whip up a double batch of socca batter in the morning to cook as pizza crusts for dinner.

Can I make this recipe oil-free?

Yessss! In place of a cast-iron skillet, use a non-stick pan that is free from scratches. On a very smooth surface, socca batter will cook to a golden brown even without oil.

🍕Serving Suggestions

There are SO many different ways to enjoy socca flatbread. Here are a few to get your mouth watering:

1️⃣ Use each socca flatbread as a pizza crust. Build your pizza starting with an herby pesto like Sorrel Garlic Scape Pesto or Vegan Nettle Pesto and then add your favorite toppings.

2️⃣ Serve alongside a creamy dip. You can’t go wrong with Vegan Tzatziki or the Mediterranean flavors of Muhammara.

3️⃣ What charcuterie board would be complete without flatbread and a colorful pot of Sorrel Hummus?!

And there you have it! Perfectly easy vegan and gluten-free socca bread! I’m so excited for you to try this versatile recipe and share your thoughts with me. Let me know in the comments below how you like it!

See you next time with a NEW vegan quiche recipe! Pssst…mushrooms and vegan bacon are involved. 😋

X,o,

Leave a Comment & Rating

If you like this Rosemary Stovetop Socca recipe, be sure to leave a comment down below as well as a 5-star rating ⭐️⭐️⭐️⭐️⭐️. This helps others find my website and I absolutely love hearing about your creations!

And be sure to follow along and tag me on Instagram and Pinterest. Thank you SO much for your support!

stovetop socca, rosemary socca, gluten-free flatbread, vegan flatbread, garbanzo bean flour, batter rest, cast iron pan, socca batter, fresh rosemary,

side dish

French

Yield: 3 flatbreads

Author: Carol Clayton

Rosemary Stovetop Socca / Gluten-Free Flatbread Recipe

This rosemary stovetop socca is the easiest gluten-free flatbread you’ll ever make! Nutty garbanzo bean flour is whisked with water and fresh rosemary then cooked pancake-style in a cast iron pan. No yeast, naturally vegan, and easily made oil-free!

Prep time: 5 MinCook time: 24 MinInactive time: 30 MinTotal time: 59 Min

Cook modePrevent screen from turning off

Ingredients

1 cup (100 grams) of garbanzo bean flour (chickpea flour)
1 cup (8 oz. / 237 ml) of water
1 teaspoon of fresh rosemary, finely chopped
½ teaspoon of kosher salt, plus more for sprinkling
½ teaspoon of freshly ground black pepper
3 teaspoons of high-heat oil (Such as avocado oil, canola oil, or safflower oil.)

Instructions

Whisk the garbanzo bean flour, water, fresh rosemary, salt, and pepper, in a bowl until you have a smooth batter. Let the batter rest for at least 30 minutes (up to 12 hours).
Pour 1 teaspoon of high-heat oil into an 8” cast-iron pan set over on medium-high (electric) medium (gas) heat. Use a paper towel to coat the entire surface of the pan. You want the oil hot but not smoking. For oil-free use a non-stick pan.
Pour ½ cup of socca batter into the hot pan so that it fully covers the bottom. Cook for about 4 minutes until little bubbles form on the top of the socca and the surface begins to look dry. To monitor the color, lift the edge with a flexible spatula. (Keep oven mitts handy, the handle will be hot!)
Run a flexible spatula around the edges of the socca and flip it over. You’re looking for an even golden brown color. Cook for an additional 4 minutes until brown spots form on the bottom.
Repeat this process with the remaining socca batter, oiling the pan each time. Serve hot with a drizzle of extra-virgin olive oil and a (optional) sprinkle of red pepper flakes alongside a creamy dip.

Notes