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Socca Flatbread with Lemony Labneh + Fennel + Basil

Socca Flatbread with Lemony Labneh + Fennel + Basil

Makes one 10 inch socca flatbread


Notes: There will be more than enough labneh and toppings to make more than one flatbread. Two is recommended!


What is Labneh? It is a yogurt that has been drained and cultured overnight. It produces a thick, spreadable yogurt similar in texture to cream cheese.


What is Socca? Socca is a gluten-free chickpea flatbread from Nice, France.



For the lemony labnehMust be done the night before – Makes about 1 cup

650g full fat or Greek yogurt

½ tsp salt

Juice from ½ a large lemon


For the soccaThis socca recipe is from the Love and Lemons Blog

1 cup chickpea flour

1 cup water

1¾ tbsp extra-virgin olive oil, divided

½ tsp sea salt


For the toppings - The amounts are for a single flatbread. If making two, double these

1 small - medium fennel, fronds and stalks removed, sliced as thinly as possible using a mandolin or a steady hand

2 new onions - preferably sweet, ends removed (save greens for another use), sliced as thinly as possible using a mandolin or a steady hand

A handful of basil leaves, torn

As few fennel fronds, torn

Zest from ½ an organic lemon

Honey to drizzle over top

A sprinkle of sea salt




For the lemony labneh

The night before you make the socca, you need to make the Labneh. Mix your yogurt with the ½ tsp salt. Scoop into a layered cheesecloth or a fine cotton care bag and hang somewhere with a bowl underneath. The goal of this is to drain as much liquid out overnight as possible so you want your cloth to have holes only big enough so that the liquid goes through and not the remaining yogurt protein. Once hanging, leave the labneh out for 12 – 24 hours to culture and strain. The next day it should be about ½ the volume and very thick. Take it out of the cloth and stir in the lemon juice. Set aside.


For the socca

Preheat the oven to 475°F with a 10-inch cast-iron skillet inside.


In a medium bowl, combine the chickpea flour, water, 1 tbsp olive oil, and salt and whisk until smooth. Cover and set aside to soak for 30 minutes.

Using a potholder, remove the preheated skillet from the oven and add the remaining ¾ tablespoon olive oil, brushing to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 20 minutes or until the socca is well-browned and crisp around the edges. Do not underbake - the crispier the better. Remove from the oven, let cool slightly, and then use a spatula to loosen and transfer the socca from the skillet to a serving plate.


To serve

While the socca is still warm, spread about ½ the labneh evenly over the socca flatbread.


Pop out any of the core that might be in your thinly sliced fennel and spread fennel slices evenly around. Do the same with your thinly sliced new onions.


Top with torn basil leaves and fennel fronds.


Drizzle with honey and grate zest from ½ lemon on top.


Sprinkle with a pinch of fine sea salt.