Sourdough discard "Farinata" (or Socca)

Are you looking to put your sourdough discard to good use? Well, this recipe is inspired by the coutnless sourdough discard crackers recipes and the traditional chickpea flour "farinata". Toppings are highly customizable too!
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Snack
Cuisine: French, Italian, Mediterranean
Keyword: chickpea, discard, farinata, flour, levain, socca, sourdough


  • 1 cup sourdough discard / fed starter (~240g)
  • 1/4 cup olive oil (~33g)
  • Pinch sea salt, fleur de sel, Kosher salt
  • 1 cup chickpea flour (~120g)
  • Toppings such as dry herbs, cumin seeds, spices, etc.


  • Preheat oven to 350°F/175°C
  • With your hands mix the chickpea flour with sea salt
  • Add the sourdough starter/discard, the olive oil. Mix well and let sit for a couple of minutes until the flour absorb the humidity. If it is too wet, you can add a bit more chickpea (or all-purpose) flour.
  • Knead until it forms a nice, soft and smooth ball. Divide in two chunks.
  • On your counter, drop the two dough balls onto parchment paper and, using a floured rolling pin, start rollig out the dough until very thin. It's sometimes easier to put another sheet of parchment paper on top of the dough so it doesn't stick to the rolling pin.
  • Transfer the two sheets of dough onto baking trays, and brush some olive oil on top. Top with herbs, spices or just plain sea salt! Press the toppings into the dough.
  • Cook for around 15 and up to 25 minutes, until golden brown. Switch trays at half time if you are cooking multiple at once.
  • Let cool on a rack and cut in smaller pieces.


I used smoked paprika and cumin seeds for one, and plain herbes de Provence on the other one,

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Comments (2)

It was good, but WOW sticky. Not sure what I was doing wrong. I didn’t have regular flour on hand so maybe that was the problem.

Ah! It might also depend on the % of hydration of your discard, and/or humidity of your place.
You can always add a bit more chickpea flour so it doesn’t stick that much, and also use slightly wet hands to handle the dough.

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