Socca

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 250°C with a 26-28 cm ovenproof skillet or shallow metal baking pan inside. A fully heated pan is key to socca's crisp, lightly blistered surface. While the oven heats, finely chop the rosemary.

   2 g fresh rosemary, finely chopped
2. 2

   In a mixing bowl, whisk together the chickpea flour, water, 20 ml olive oil, salt, chopped rosemary, and 1 g black pepper until completely smooth. Scrape the sides and whisk for about 30 seconds to remove any dry pockets; the batter should be thin, like pouring cream.

   130 g chickpea flour260 ml water20 ml extra-virgin olive oil4 g fine sea salt2 g fresh rosemary, finely chopped1 g freshly ground black pepper
3. 3

   Let the batter rest for 10 minutes at room temperature. This brief rest hydrates the chickpea flour and helps the socca cook more evenly.

4. 4

   Carefully remove the hot skillet from the oven. Add 10 ml olive oil and swirl to coat the base and sides. Immediately pour in the batter and return the pan to the oven. Bake for 12-14 minutes, until the edges are browned and crisp and the center looks set.

   10 ml extra-virgin olive oil
5. 5

   For deeper color and extra crispness, switch to the grill/broiler for 1-2 minutes at the end, watching closely so it does not burn. The top should develop golden-brown spots.

6. 6

   Remove from the oven and let the socca stand for 2 minutes so it firms slightly. Sprinkle with the remaining black pepper, slice into wedges, and serve hot.

   1 g freshly ground black pepper

Origin & History

Socca is a traditional chickpea flatbread from Nice in southeastern France, especially associated with Niçoise street food culture. It is closely related to other Mediterranean chickpea pancakes such as farinata in Liguria, reflecting the long culinary exchange along the coast.