📝 About This Recipe
Transport your senses to the bustling open-air markets of Nice with this authentic French Socca, a naturally gluten-free masterpiece. This rustic flatbread boasts a dramatic contrast between its shatteringly crisp, charred edges and a soft, custard-like center infused with premium olive oil and nutty chickpea flour. Toasted under a blistering broiler, it is a testament to the beauty of simple, ancient ingredients transformed into a sophisticated Mediterranean delicacy.
🥗 Ingredients
The Batter Base
- 1 cup Chickpea flour (also known as Gram or Besan flour; sifted)
- 1 cup Warm water (approximately 105°F)
- 2 tablespoons Extra-virgin olive oil (plus more for the pan)
- 1/2 teaspoon Fine sea salt (to enhance the nutty flavor)
- 1/2 teaspoon Freshly cracked black pepper (coarse grind preferred)
Aromatics and Infusions
- 1 tablespoon Fresh rosemary (finely minced)
- 1/4 teaspoon Cumin powder (optional, for earthy depth)
- 1/4 teaspoon Garlic powder (for a subtle savory backbone)
Finishing Touches
- 1 pinch Flaky sea salt (such as Maldon, for crunch)
- 1 teaspoon Extra-virgin olive oil (for drizzling post-bake)
- 1 pinch Red pepper flakes (optional garnish)
- 1/2 teaspoon Fresh lemon zest (for a bright, citrusy finish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted chickpea flour, fine sea salt, black pepper, cumin, and garlic powder until well combined.
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2
Slowly pour in the warm water while whisking constantly to prevent any lumps from forming. The consistency should be similar to heavy cream.
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3
Add 2 tablespoons of extra-virgin olive oil and the minced rosemary to the batter, whisking until the oil is fully incorporated and the batter is smooth.
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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 minutes, or up to 2 hours. This allows the flour to fully hydrate for a better texture.
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5
Place a 10-inch well-seasoned cast-iron skillet (or a heavy oven-safe pan) on the center rack of your oven.
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6
Preheat your oven to 450°F (230°C) with the skillet inside. Once the oven reaches temperature, switch to the broiler setting on 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 about 1-2 tablespoons of olive oil into the pan and swirl to coat the bottom and sides completely.
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8
Give the rested batter one final whisk. Pour the batter 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
Return the skillet to the oven, placing it about 6 inches below the broiler element.
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10
Broil for 5 to 8 minutes. Watch closely! You are looking for the top to set, the edges to turn dark golden brown and crispy, and a few charred 'leopard spots' to appear on the surface.
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11
Remove the skillet from the oven. The Socca should be firm to the touch but still have a slight give in the center.
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12
Let the Socca rest in the pan for 2 minutes, then use a flexible spatula to slide it onto a wooden cutting board.
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13
While still hot, drizzle with a touch more olive oil, a sprinkle of flaky sea salt, lemon zest, and an extra grind of black pepper.
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14
Cut the Socca into irregular, rustic wedges or shards using a pizza cutter or sharp knife.
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15
Serve immediately while the steam is still rising and the edges are at their maximum crispness.
💡 Chef's Tips
The resting period is non-negotiable; it ensures the chickpea flour loses its 'raw' bean taste and creates a silky interior. Always use a cast-iron skillet if possible, as its heat retention is what creates the signature charred bottom. If your batter seems too thick after resting, add a tablespoon of water; it should be thin enough to pour easily. Don't be afraid of the 'char'—those dark spots provide the essential smoky flavor that defines a true Niçoise Socca. Store leftovers in an airtight container for up to 2 days, but reheat them in a dry pan to restore the crunch.
🍽️ Serving Suggestions
Serve as an appetizer with a chilled glass of dry Rosé from Provence. Pair with a side of olive tapenade, creamy hummus, or a garlicky yogurt dip. Top with a handful of fresh arugula tossed in lemon juice and shaved parmesan for a light lunch. Use as a gluten-free bread substitute alongside a bowl of Mediterranean ratatouille or bouillabaisse. Serve warm with a plate of marinated olives and salt-cured anchovies.