Roasted Fennel and Garlic Socca Flatbread with Olives and Mint Parsley Oil


  • Socca Flatbread:
  • 1 cup chickpea flour
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1½ tablespoons olive oil
  • 1 cup water
  • ¼ cup chopped California ripe green olives
  • 1 large clove garlic, grated with microplane
  • Toppings:
  • 1 medium fennel bulb, halved
  • 5 cloves garlic, skin still on
  • 2 tablespoons olive oil
  • ¼ teaspoon each salt and pepper
  • 1.5 ounces freshly grated parmesan cheese
  • 3 ounces fresh or dry mozzarella, sliced into rounds and cut into thirds
  • ¼ cup California ripe green olives, halved
  • Optional: 1 tablespoon toasted pine nuts
  • Mint Parsley Oil:
  • ¼ cup packed parsley leaves
  • ¼ cup packed mint leaves
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper


  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the chickpea flour, salt, and pepper. Slowly pour in the water, whisking constantly to avoid lumps. Whisk in olive oil, and fold in the green olives. Let sit for 30 minutes to an hour to thicken up a bit.
  3. Meanwhile roast fennel and garlic. Spread the fennel slices and garlic on a parchment-lined baking sheet and drizzle/brush with olive oil and sprinkle with salt & pepper. Roast for 20-30 minutes, flipping the fennel halfway through, until it softens and begins to turn golden brown on the edges. Remove from heat. Peel and mince the garlic.
  4. Meanwhile, make mint parsley oil. Add all of the ingredients to a blender or food processor and pulse until smooth. Transfer to a jar and set aside.
  5. When the socca is finished resting, turn oven to broil (or 500°F if your broiler is a separate drawer) with a rack bout 10-12 inches from the heat.
  6. Place a 10-inch cast iron skillet in the oven to preheat for 10 minutes.
  7. Coat bottom the skillet in 1 teaspoon olive oil.
  8. Pour socca batter into the skillet and bake for 5-8 minutes, until it begins to turn golden brown in some places. Remove from heat.
  9. Reduce heat to 425°F.
  10. Top socca with parmesan and mozzarella cheese, roasted fennel, minced roasted garlic, chopped garlic, and olives, and bake for 10 more minutes, until the cheese melts.
  11. Serve socca warm, with mint parsley oil drizzled over top and, if using, toasted pine nuts.
Recipe by:

Sarah Menanix