Socca

Chickpea flatbread from Nice

Crisp at the edges, tender in the middle, and deeply savory despite its short ingredient list, socca is one of those simple dishes that feels instantly special. A hot pan and a blistering oven give this chickpea flatbread its beautiful golden finish, making it perfect for sharing straight from the skillet.

Nutrition · per serving

365kcal

11.5gProtein

29.5gCarbs

22gFat

7.5gFiber

2 servings

Ingredients

9 items

Socca batter

chickpea flour150 g

water300 ml

extra-virgin olive oil2 tbsp, plus extra for the pan

fine sea salt1 tsp

freshly ground black pepper1/2 tsp

fresh rosemary1 tsp, finely chopped

To finish

flaky sea salta small pinch

extra black pepperto taste

extra-virgin olive oil1 tsp, for drizzling (optional)

Tips

•For the best texture, use a cast-iron pan or heavy metal tray; a hot surface gives socca its classic crisp underside.
•If the batter separates while resting, just whisk it briefly before pouring.
•Socca is excellent on its own as an appetizer, but it also pairs beautifully with olives, a simple tomato salad, or roasted vegetables.
•For a more traditional finish, serve it very hot with plenty of black pepper and eat it in casual slices or torn pieces.

Steps

1
In a mixing bowl, whisk chickpea flour and water until completely smooth. Add extra-virgin olive oil, fine sea salt, freshly ground black pepper, and fresh rosemary, then whisk again until the batter is fluid and lump-free. Let it rest for 30 minutes so the flour fully hydrates; this helps the socca bake evenly and gives it a tender center with crisp edges.
150 g chickpea flour300 ml water2 tbsp, plus extra for the pan extra-virgin olive oil1 tsp fine sea salt1/2 tsp freshly ground black pepper1 tsp, finely chopped fresh rosemary
2
Place a well-seasoned 24- to 26-cm cast-iron skillet or ovenproof frying pan in the oven and preheat to 250°C. Heat the pan for at least 10 minutes once the oven is hot; a thoroughly heated pan is key for the signature golden crust.
3
Carefully remove the hot pan, add a light film of extra olive oil from extra-virgin olive oil, and swirl to coat. Give the batter a quick whisk, then pour it into the pan in a thin, even layer. Bake for 12 to 15 minutes, until the surface is set and the edges are deeply golden.
2 tbsp, plus extra for the pan extra-virgin olive oil
4
Switch the oven to grill/broil for 1 to 3 minutes to blister the top lightly. Watch closely: socca can go from perfectly charred to overdone very quickly. It is ready when the top has browned spots, the center is just set, and the edges look crisp.
5
Slide the socca onto a board or warm plate. Finish with flaky sea salt, extra black pepper, and a light drizzle of extra-virgin olive oil if using. Cut into wedges and serve immediately while the edges are still crisp.
a small pinch flaky sea saltto taste extra black pepper1 tsp, for drizzling (optional) extra-virgin olive oil

Origin & History

Socca comes from Nice on the French Riviera, where it is a beloved street food baked in large round pans and served hot from the oven. It belongs to a family of Mediterranean chickpea flatbreads, with close cousins in Liguria and beyond, reflecting the long regional history of chickpea cookery.

french mediterranean chickpea vegan gluten-free flatbread cast-iron

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Socca

Chickpea flatbread from Nice

Steps

In a mixing bowl, whisk chickpea flour and water until completely smooth. Add extra-virgin olive oil, fine sea salt, freshly ground black pepper, and fresh rosemary, then whisk again until the batter is fluid and lump-free. Let it rest for 30 minutes so the flour fully hydrates; this helps the socca bake evenly and gives it a tender center with crisp edges.

150 g chickpea flour300 ml water2 tbsp, plus extra for the pan extra-virgin olive oil1 tsp fine sea salt1/2 tsp freshly ground black pepper1 tsp, finely chopped fresh rosemary

Place a well-seasoned 24- to 26-cm cast-iron skillet or ovenproof frying pan in the oven and preheat to 250°C. Heat the pan for at least 10 minutes once the oven is hot; a thoroughly heated pan is key for the signature golden crust.

Carefully remove the hot pan, add a light film of extra olive oil from extra-virgin olive oil, and swirl to coat. Give the batter a quick whisk, then pour it into the pan in a thin, even layer. Bake for 12 to 15 minutes, until the surface is set and the edges are deeply golden.

2 tbsp, plus extra for the pan extra-virgin olive oil

Switch the oven to grill/broil for 1 to 3 minutes to blister the top lightly. Watch closely: socca can go from perfectly charred to overdone very quickly. It is ready when the top has browned spots, the center is just set, and the edges look crisp.

Slide the socca onto a board or warm plate. Finish with flaky sea salt, extra black pepper, and a light drizzle of extra-virgin olive oil if using. Cut into wedges and serve immediately while the edges are still crisp.

a small pinch flaky sea saltto taste extra black pepper1 tsp, for drizzling (optional) extra-virgin olive oil