📝 About This Recipe
Transport your senses to the bustling street markets of Nice or the coastal alleys of Liguria with this authentic, wood-fired style chickpea flatbread. Known as Socca in France and Farinata in Italy, this naturally gluten-free marvel boasts a nutty, custard-like interior protected by a shatteringly crisp, charred crust. It is a rustic masterpiece of simplicity, relying on quality olive oil and high heat to transform humble chickpea flour into a savory, addictive snack.
🥗 Ingredients
The Batter Base
- 1 cup Chickpea flour (also known as Gram flour or Besan; sifted)
- 1 cup Lukewarm water (filtered)
- 2 tablespoons Extra-virgin olive oil (high quality for the batter)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Freshly cracked black pepper (plus more for serving)
Aromatics & Infusion
- 1 sprig Fresh rosemary (leaves finely minced)
- 1/8 teaspoon Cumin powder (optional, for subtle earthiness)
For the Pan & Searing
- 2-3 tablespoons Extra-virgin olive oil (for coating the skillet)
- 1 pinch Flaky sea salt (Maldon or similar for finishing)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted chickpea flour, fine sea salt, black pepper, and cumin until well combined.
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2
Slowly pour the lukewarm water into the center of the flour while whisking constantly. Continue whisking until the batter is completely smooth and resembles the consistency of heavy cream.
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3
Stir in the 2 tablespoons of extra-virgin olive oil and the minced rosemary. This fat helps create the creamy interior texture.
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4
Cover the bowl with a clean kitchen towel and let it rest at room temperature for at least 2 hours. This allows the chickpea flour to fully hydrate, preventing a 'gritty' mouthfeel.
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5
Place a 10-inch well-seasoned cast-iron skillet (or a heavy copper pan) on the middle rack of your oven. Preheat the oven to 450°F (230°C).
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6
Once the oven reaches temperature, turn on the broiler to 'High' for 5 minutes to get the skillet screaming hot.
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7
Carefully remove the hot skillet from the oven using heavy-duty oven mitts. Pour the remaining 2-3 tablespoons of olive oil into the pan, swirling to coat the bottom and sides completely.
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8
Give your rested batter one quick whisk to re-incorporate any settled flour. Use a spoon to skim off any foam that may have formed on the surface.
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9
Pour the batter into the center of the hot skillet. It should sizzle immediately. Swirl the pan slightly so the batter reaches the edges in an even layer (about 1/4 inch thick).
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10
Return the skillet to the oven. Bake for 8-10 minutes until the edges are firm and beginning to pull away from the sides.
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11
Switch the oven back to the broiler setting. Broil for 2-4 minutes, watching closely, until the top is deeply golden with dark, charred 'leopard spots' and the surface looks crackly.
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12
Remove from the oven and let it sit for 2 minutes. Use a thin spatula to slide the Socca onto a wooden cutting board.
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13
Immediately sprinkle with flaky sea salt and a generous grind of black pepper while the oil is still shimmering on the surface.
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14
Slice into irregular wedges or jagged shards using a pizza cutter or sharp knife and serve piping hot.
💡 Chef's Tips
The longer the batter rests, the better the flavor; 4-6 hours is ideal if you have the time. Always use a cast iron skillet; its heat retention is vital for that characteristic crispy bottom. If the batter seems too thick after resting, add 1 tablespoon of water to loosen it back to a pourable state. Don't be afraid of the 'char'—those dark spots provide the essential smoky flavor that defines authentic Socca. Ensure your olive oil is fresh; since there are so few ingredients, the quality of the oil will be very prominent.
🍽️ Serving Suggestions
Serve as an appetizer with a chilled glass of dry Rosé from Provence. Top with a handful of fresh arugula, shaved parmesan, and a squeeze of lemon juice. Accompany with a bowl of olive tapenade or a creamy whipped feta dip. Use it as a gluten-free 'flatbread' to scoop up ratatouille or roasted vegetables. Pair with a cold glass of crisp Italian Vermentino or a light lager.