Preparation info

  • Dough Yield:

    2

    large
    • Difficulty

      Easy

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

Socca is a Regional Specialty of the area around Nice in southern France. It is also popular in Genoa, Italy, where it is known as farinata. This relatively unknown (in North America) flat bread is as delicious as it is easy to prepare. I first learned how to make socca from Rosemary Hubbard, a versatile and accomplished former instructor at King Arthur Flour’s Baking Education Center. Over the years I’ve enjoyed some variations, such as the addition of

Method