My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

butternut squash socca (farinata) bread

butternut squash socca (farinata) bread

{vegan, gluten-free, plant-based, soy-free, nut-free, dairy-free}

The inspiration for this recipe came from Tal Ronnen's Crossroads cookbook.  Ronnen owns and operates a completely vegan restaurant (Crossroads) in Los Angeles.  His recipes are so flavorful and completely worth the time and effort.  However, this recipe is quite simple and straight forward.

Socca bread is one of those go-to recipes that can usually be scraped together using whatever herbs, spices or vegetables you have lying around the house.  I keep chickpea or garbanzo bean flour on hand for this reason. 

Socca, or what Italian's call farinata bread, originated in northwest Italy and spread along the Ligurian Sea coast (southeast France and northwest Italy).  It is a naturally gluten-free, unleavened bread with a cakey, crepe-like texture.  Socca bread is often served from street-food vendors in Nice, France

There are many ways to prepare socca bread, and you can get as creative as you like with the ingredients.  I use different vegetables depending on what's in season.  If you are low on vegetables, add in some sauteed rosemary or fresh thyme, or just a dash of cumin.  Mushrooms are great too!  Just make sure you pre-cook your vegetables to remove excess water (or until tender).  If you're not vegan or on a plant-based diet, feel free to add freshly grated parmesan and use regular butter (grass-fed if possible!).

Socca bread is high in protein and very filling.  I usually serve it alongside a simple arugula salad.  It's important to allow the batter to rest for at least one hour so the flavors marinate and the flour softens and becomes less gritty.  However, if you're in a hurry, it's OK to skip this step.

I added a pinch of cumin and additional water to the original recipe.  I also cooked my socca bread at a higher temperature than was suggested in the Crossroads cookbook (450 F rather than 425 F).  

Total: 1 hr 45 min | Prep: 15 minutes| Rest 1 to 2 hours | Cook: 30 minutes | Serves 4 as a side


cast iron skillet

medium mixing bowl


hot mitt





1 1/2 cups chickpea or garbanzo bean flour (such as Bob's Red Mill)

2 cups lukewarm filtered water

5 tablespoons high quality olive oil, divided

1 teaspoon chopped thyme

2 tablespoons chopped fresh parsley

1/8 teaspoon cumin

1/2 teaspoon sea salt, or to taste

1/4 teaspoon freshly ground pepper, or to taste

1 tablespoon vegan butter or butter of choice

2 cups diced butternut squash

1 shallot, minced



1.  Combine the flour and water; whisk together until the texture is smooth.  Next, add in 3 tablespoons of oil, thyme, parsley, cumin, salt and pepper.  Whisk the ingredients together; it should be the consistency of pancake batter or heavy cream.  Cover the mixture and allow it to rest at room temperature between one and two hours. 

2.  Preheat the oven to 450 F.  Over medium heat, combine the butter and 2 tablespoons of olive oil, swirling to coat the pan.  Once the butter has melted, add the shallot and squash to the pan and salt and pepper to taste, stirring frequently until soft (about 7 minutes). 

3.  Spread the squash and shallot into a single, even layer in the pan,  Whisk the batter once more and pour into the pan over the vegetable mixture.  Using a hot mitt, transfer the pan to the heated oven and bake for 30 minutes, or until the edges are set and the bread is firm and browned. Allow the socca bread to cool for 10 minutes.  Then, flip it over onto a cutting board.  Slice into wedges and serve alongside a simple arugula salad.  Enjoy!



*The original recipe suggests cooking the bread at 425 F, for my oven 450 F worked better.

**The original recipe also suggested 2 cups of filtered water, this was not enough in my experience, so I had to add more.

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