📝 About This Recipe
Transport yourself to the cobblestone streets of Old Nice with this authentic Socca, a golden, crackly-edged chickpea pancake that is the crown jewel of French Riviera street food. Naturally gluten-free and vegan, this rustic flatbread boasts a creamy, custard-like center and a smoky, charred exterior born from intense heat. It’s a simple yet sophisticated masterpiece that celebrates the nutty depth of chickpea flour and the liquid gold of high-quality olive oil.
🥗 Ingredients
The Batter
- 1 1/2 cups Chickpea flour (sifted to remove lumps)
- 1 1/2 cups Lukewarm water (filtered)
- 3 tablespoons Extra-virgin olive oil (plus more for the pan)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Freshly ground black pepper (plus extra for finishing)
- 1 teaspoon Fresh rosemary (very finely minced)
- 1/4 teaspoon Cumin (optional, for subtle earthiness)
For the Pan and Garnish
- 2 tablespoons Extra-virgin olive oil (for greasing the skillet)
- 1 pinch Flaky sea salt (such as Maldon, for finishing)
- 1 tablespoon Fresh parsley (roughly chopped for garnish)
- 1 pinch Red pepper flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted chickpea flour, fine sea salt, black pepper, and optional cumin until well combined.
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2
Slowly pour the lukewarm water into the flour while whisking constantly. Aim for a smooth, pourable consistency similar to heavy cream, ensuring no lumps remain.
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3
Whisk in the 3 tablespoons of extra-virgin olive oil and the minced rosemary. The oil helps create that signature silky interior.
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4
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 30 to 60 minutes. This allows the flour to fully hydrate, preventing a 'gritty' texture.
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5
Place a 10-inch or 12-inch well-seasoned cast-iron skillet (or a heavy copper 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 using a thick oven mitt. Pour 2 tablespoons of olive oil into the pan and swirl it around to coat the bottom and the sides completely.
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8
Give the batter one final quick whisk. Pour enough batter into the skillet to cover the bottom in a thin layer, about 1/4 inch thick. You should hear a satisfying sizzle immediately.
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9
Place the skillet back under the broiler. Bake for 5 to 8 minutes. Watch closely: the edges should turn dark brown and crispy, and the top should begin to blister and blacken in spots.
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10
The Socca is done when the top is set and firm, but the center remains slightly supple. If it feels too soft, bake for another minute without the broiler.
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11
Use a flexible spatula to loosen the edges and slide the Socca onto a wooden cutting board.
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12
Immediately sprinkle with flaky sea salt and a generous dusting of freshly cracked black pepper while the oil is still glistening on the surface.
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13
Cut into irregular, rustic wedges or shards using a pizza cutter or a sharp knife.
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14
Garnish with fresh parsley and red pepper flakes, and serve immediately while piping hot.
💡 Chef's Tips
The rest time is non-negotiable; it ensures the chickpea flour loses its raw bean taste and becomes tender. For the most authentic flavor, use a cast-iron skillet; the heat retention is crucial for the charred bottom. If your batter seems too thick after resting, add a tablespoon of water to bring it back to a cream-like consistency. Don't be afraid of the dark spots! Those charred 'leopard spots' provide the essential smoky flavor characteristic of French street food. Always use fresh chickpea flour; old flour can develop a bitter aftertaste that ruins the delicate balance of the dish.
🍽️ Serving Suggestions
Serve with a chilled glass of dry Rosé from Provence for the ultimate Mediterranean experience. Pair with a side of olive tapenade, creamy hummus, or a garlicky aioli for dipping. Top with a handful of fresh arugula tossed in lemon vinaigrette and shaved Parmesan for a light lunch. Accompany with a bowl of marinated Niçoise olives and sun-dried tomatoes. Serve alongside a bowl of Ratatouille to use the Socca as a vessel for scooping up the rich vegetable stew.