Garlicky Chicken Socca Flatbread
This gluten free Garlicky Chicken Socca Flatbread is packed with delicious flavor. Sauteed spinach and tomatoes, chicken, olives, and dill top a garlic sauce slathered socca flatbread which is made from chickpea flour.
Servings: 4 slices
Equipment
- Cast Iron Skillet
Ingredients
For the socca flatbread:
- 1 cup chickpea flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1 cup warm water
- 2 Tbsp olive oil, divided
To assemble the flatbread:
- 2 Tbsp store-bought garlic sauce (I picked mine up from Trader Joe's)
- 1/2 cup cooked ground chicken, seasoned to your liking
- 1/4 cup sauteed spinach or other greens
- 1/4 cup sauteed cherry tomatoes
- 6 Castelvatrano olives, halved or chopped
- 2 Tbsp fresh dill, chopped
Instructions
For the socca flatbread:
- Preheat oven to 450 degrees. Add a 9-10 inch cast iron skillet to the oven as it's heating up.
- Meanwhile, prepare the socca dough. In a large mixing bowl combine chickpea flour, salt, garlic powder, and pepper. Whisk to combine.
- Add water and 1 tablespoon olive oil, whisking to combine. The dough will be very soupy. This is right!
- Once the oven is at 450 degrees, remove the pan from the oven. Carefully pour the remaining tablespoon of olive oil to the pan, ensuring that the bottom is completely coated in oil.
- Pour the dough into pan and return to the oven for an additional 15 minutes.
To assemble the flatbread:
- Once the dough is cooked through, use a spatula to loosen the socca from the pan. Invert it onto a plate.
- Spread the garlic sauce on the socca. Top with ground chicken, spinach, tomatoes, olives, and dill. Slice and serve!