📝 About This Recipe
Transport your senses to the bustling open-air markets of Nice with this authentic Socca, a naturally gluten-free and plant-based masterpiece. This golden, crusted flatbread is celebrated for its creamy, custard-like interior and smoky, charred edges that can only be achieved through high heat and quality olive oil. It is a rustic, soul-warming dish that highlights the humble chickpea in its most elegant and irresistible form.
🥗 Ingredients
The Batter Base
- 1 cup Chickpea flour (Besan) (sifted to remove lumps)
- 1 cup Lukewarm water (filtered)
- 2 tablespoons Extra-virgin olive oil (high quality for the batter)
- 1/2 teaspoon Fine sea salt (plus more for finishing)
- 1/2 teaspoon Freshly cracked black pepper (coarsely ground)
The Sizzling Pan
- 2 tablespoons Extra-virgin olive oil (for the skillet coating)
- 1 sprig Fresh rosemary (leaves stripped and finely minced)
Optional Provençal Toppings
- 1/4 piece Red onion (paper-thinly sliced)
- 1 pinch Flaky sea salt (Maldon) (for the final touch)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted chickpea flour, sea salt, and black pepper until well combined.
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2
Slowly pour the lukewarm water into the flour while whisking constantly to prevent any lumps from forming. The consistency should be similar to heavy cream.
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3
Whisk in 2 tablespoons of extra-virgin olive oil and half of the minced rosemary. This adds fat and depth to the interior of the socca.
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4
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 1 hour. This allows the chickpea flour to fully hydrate, ensuring a silky texture.
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5
Place a 10-inch well-seasoned cast-iron skillet (or a heavy oven-safe pan) on the top 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 a heavy-duty oven mitt. Pour the remaining 2 tablespoons of olive oil into the pan, swirling to coat the bottom and sides.
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8
Give the batter one final whisk. Immediately pour it into the center of the hot skillet. It should sizzle instantly upon contact.
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9
If using, quickly scatter the thinly sliced red onions and the remaining rosemary over the top of the batter.
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10
Place the skillet back into the oven under the broiler. Cook for 5 to 8 minutes, or until the edges are dark brown and crispy, and the top is set with beautiful charred bubbles.
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11
Carefully slide a thin spatula under the socca to ensure it hasn't stuck, then slide it out onto a wooden cutting board.
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12
While still hot, sprinkle generously with flaky sea salt and another aggressive crack of black pepper.
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13
Cut the socca into irregular, rustic wedges or shards using a knife or a pizza cutter.
💡 Chef's Tips
The resting period is non-negotiable; it prevents the socca from tasting 'grassy' or having a grainy texture. Use a cast-iron skillet for the best heat retention and a truly crispy bottom crust. If your batter has stubborn lumps after whisking, don't be afraid to give it a quick pulse in a blender. Ensure your olive oil is fresh; since there are so few ingredients, the quality of the oil defines the flavor profile. For a thinner, crispier socca, split the batter between two smaller pans rather than one large one.
🍽️ Serving Suggestions
Serve warm with a crisp, chilled glass of Provençal Rosé. Pair with a side of olive tapenade or a vibrant basil pesto for dipping. Serve alongside a fresh arugula salad dressed with lemon and shaved Parmesan. Top with roasted red peppers and kalamata olives for a more substantial Mediterranean meal. Enjoy it the traditional way: wrapped in a piece of brown paper, eaten with your hands while piping hot.