‘Ulu Flatbread à la Socca with Salsa Verde
May 21, 2025
‘Ulu Flatbread à la Socca with Salsa Verde
Rated 5.0 stars by 1 users
Author:
Jenny Engle
Servings
Serves 3-4 as a light supper alongside a salad
As someone who cooks for their gluten-free spouse, I was thrilled to discover socca, the naturally gluten-free chickpea flatbread from Nice, France. It is such a simple and delicious recipe, and the directions you can take it with toppings are endless. I thought, if the mighty chickpea can do it, why not the mighty ‘ulu? Since chickpea is naturally a protein powerhouse, I decided to add almond meal to the ‘ulu flour for a little boost. I made this three nights in a row -- twice with Venison sausage, once with roasted golden cherry tomatoes and the third radishes and salsa verde. Salsa verde provides the perfect contrast to the natural sweetness of the ‘ulu flour. Enjoy!
Ingredients
For ‘Ulu Flatbread:
-
2/3 c. ‘Ulu Flour
- 1/3 c. almond meal
- 1 t salt
- 1 t smoked paprika
- 1 1/4 c. lukewarm water
- 2 T extra virgin olive oil plus more for the pan
For Salsa Verde:
-
1 medium garlic clove, minced
- 1 anchovy fillet
- 6 pitted mild green olives, such as Castelvetrano, Lucques or picholine, rough chopped
- 3/4 c. Italian parsley rough chopped
- 1/2 c. sweet basil, cilantro or mint, rough chopped
- 6 T extra virgin olive oil
- 1 1/2 T lemon juice
- 1 t. lemon zest
- 2 t. sherry vinegar
- kosher salt to taste
Directions
For ‘ulu flatbread:
In a medium bowl, combine ‘ulu flour, almond meal, salt and smoked paprika. Using a fork or a whisk, stir to combine. Slowly add lukewarm water, stirring unitl there are no lumps. Add olive oil and stir again. Batter should be smooth, with the consistency of heavy cream. Let mixture sit while you preheat the oven to 450 degrees Fahrenheit. Place a well-seasoned 12" cast iron or carbonsteel pan into the oven while it heats.
- Once the oven is preheated, carefully remove hot pan and add 2 T of olive oil to pan and swirl. Immediately pour batter into hot pan, using a heat proof spatula to spread top evenly.
- Bake for 15- 16 minutes until pancake is firm and edges are set.
For salsa verde:
While the flatbread is baking, using a mortar or bowl, combine garlic, anchovy and olives.
- Using a pestle or similar utensil, mash into a paste.
- Add roughly chopped herbs and continue to mash, followed by olive oil, stirring to combine.
- Add lemon juice and zest, sherry vinegar and stir. Taste and adjust seasoning as needed.
- Drizzle over finished flatbread and serve immediately.
Recipe Note
Additional topping ideas: cooked sausage (I used venison), roasted cherry tomatoes, sliced radishes, goat cheese -- the options are endless!
