Sourdough socca with fennel, chickpea, and olive salad from The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (page 277) by Aran Goyoaga

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • crandall57 on April 30, 2026

    We really enjoyed this dish. I served one Socca for two people. I only put about 1/2 the dressing on the salad. We had the second Socca as part of a mezza spread.

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