📝 About This Recipe
Transport yourself to the vibrant open-air markets of Nice with this authentic Socca, a rustic gluten-free flatbread that is crispy on the edges and tender in the center. Crafted from humble chickpea flour, high-quality olive oil, and a touch of sea salt, this ancient Mediterranean treasure boasts a nutty, savory depth that is enhanced by a blistered, smoky finish. It is the perfect marriage of simplicity and elegance, serving as a versatile canvas for fresh herbs or a standalone snack enjoyed warm from the pan.
🥗 Ingredients
The Batter Base
- 1 cup Chickpea flour (sifted to remove lumps; also known as Besan or Gram flour)
- 1 cup Lukewarm water (filtered)
- 2 tablespoons Extra-virgin olive oil (use a high-quality, fruity oil for the batter)
- 1/2 teaspoon Fine sea salt
- 1/2 teaspoon Freshly cracked black pepper (plus more for finishing)
For the Pan and Flavoring
- 2 tablespoons Extra-virgin olive oil (for greasing the hot skillet)
- 1 teaspoon Fresh rosemary (finely minced)
- 1/4 teaspoon Cumin powder (optional, for an earthy undertone)
Garnish and Finishing
- 1 pinch Flaky sea salt (such as Maldon)
- 1 tablespoon Fresh parsley (roughly chopped)
- 1 pinch Red pepper flakes (optional, for a hint of heat)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
In a large mixing bowl, sift the chickpea flour to ensure there are no stubborn clumps, which can lead to a gritty texture.
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2
Slowly whisk in the lukewarm water, pouring in a steady stream while whisking constantly from the center outward to create a smooth, pourable paste.
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3
Add 2 tablespoons of extra-virgin olive oil, the fine sea salt, black pepper, and cumin (if using). Whisk vigorously until the batter is completely homogenous and resembles heavy cream.
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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, resulting in a silkier texture.
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5
Place a 10-inch or 12-inch well-seasoned cast-iron skillet (or a heavy oven-safe frying pan) on the middle rack of your oven.
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6
Preheat your oven to 450°F (230°C) with the skillet inside. Once it reaches temperature, turn on the broiler to 'High' for 5 minutes to get the pan screaming hot.
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7
Carefully remove the hot skillet using heavy-duty oven mitts. Pour the remaining 2 tablespoons of olive oil into the pan, swirling to coat the bottom and sides evenly.
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8
Give the rested batter one quick whisk. Pour it into the center of the hot skillet; it should sizzle immediately. Swirl the pan if necessary to spread the batter to the edges.
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9
Sprinkle the minced rosemary evenly over the surface of the batter.
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10
Place the skillet back into the oven under the broiler. Cook for 5 to 8 minutes, watching closely. The Socca is ready when the top is set, the edges are golden-brown and crispy, and dark charred blisters appear on the surface.
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11
Remove from the oven and let it sit for 2 minutes to slightly firm up. Use a flexible spatula to loosen the edges and slide the Socca onto a cutting board.
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12
While still hot, sprinkle with flaky sea salt, more black pepper, and chopped parsley. Slice into irregular wedges or shards.
💡 Chef's Tips
For the best results, do not skip the resting time; it is crucial for removing the 'raw' bean taste. If your batter has tiny bubbles on top after resting, that is a sign of good aeration. Always use a cast-iron skillet if possible, as the heat retention creates that signature charred bottom. If the Socca sticks, your pan wasn't hot enough or didn't have enough oil; ensure the oil is shimmering before adding batter. You can vary the herbs—thyme or oregano work beautifully as substitutes for rosemary.
🍽️ Serving Suggestions
Serve warm as an appetizer with a chilled glass of Rosé from Provence. Top with a salad of wild arugula, shaved parmesan, and a squeeze of lemon for a light lunch. Pair with a side of creamy hummus or baba ganoush for a Mediterranean spread. Use as a gluten-free bread alternative alongside a bowl of ratatouille or hearty vegetable soup. Enjoy simply with an extra drizzle of chili-infused olive oil for a spicy kick.