📝 About This Recipe
Transport your senses to the cobblestone streets of Old Nice with this authentic Socca, a naturally gluten-free masterpiece made from humble chickpea flour. This rustic flatbread boasts a dramatic contrast between its shatteringly crisp, charred edges and a creamy, custard-like center infused with premium olive oil. Traditionally baked in copper disks over wood fires, our version brings that smoky, Mediterranean magic to your home kitchen using a cast-iron skillet and a high-heat broil.
🥗 Ingredients
The Batter Base
- 1 cup Chickpea flour (also known as besan or gram flour; sifted)
- 1 cup Lukewarm water (filtered)
- 2 tablespoons Extra-virgin olive oil (high quality for the batter)
- 1/2 teaspoon Fine sea salt
- 1/2 teaspoon Freshly cracked black pepper (plus more for finishing)
Aromatics and Cooking
- 1 teaspoon Fresh rosemary (very finely minced)
- 2 tablespoons Extra-virgin olive oil (for the skillet)
- 1/4 teaspoon Cumin seeds (optional, for a subtle earthy depth)
Suggested Toppings (Optional)
- 1 pinch Flaky sea salt (such as Maldon)
- 1/4 teaspoon Red pepper flakes (for a hint of heat)
- 2 sprigs Fresh thyme leaves (stripped from the stem)
- 1 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 lumps that might ruin the silky texture of the batter.
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2
Slowly whisk in the lukewarm water, adding it in a steady stream while whisking constantly from the center outward until the mixture is completely smooth.
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3
Incorporate the 2 tablespoons of olive oil, sea salt, black pepper, and minced rosemary. The batter should have the consistency of heavy cream.
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4
Cover the bowl with a clean kitchen towel and let it rest at room temperature for at least 1 hour, or up to 4 hours. This allows the flour to fully hydrate, ensuring a tender interior.
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5
When ready to cook, place a 10-inch or 12-inch cast-iron skillet on the middle rack of your oven and preheat to 450°F (230°C).
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6
Once the oven reaches temperature, turn on the broiler to its highest setting for 5 minutes to get the skillet screaming hot.
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7
Carefully remove the hot skillet using a heavy-duty oven mitt and place it on the stove over medium-high heat.
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8
Pour the remaining 2 tablespoons of olive oil into the skillet, swirling to coat the bottom and the sides completely. The oil should shimmer and smoke slightly.
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9
Give the batter one last quick whisk and pour it into the center of the pan. It should sizzle immediately upon contact.
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10
Quickly transfer the skillet back into the oven under the broiler. Bake for 5 to 8 minutes, watching closely through the oven window.
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11
The Socca is done when the edges are dark brown and crispy, and the top has developed beautiful charred, leopard-like spots.
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12
Remove from the oven and let it sit for 2 minutes. Use a spatula to loosen the edges; it should slide right out of the well-seasoned pan.
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13
Slice into irregular wedges or 'shards' using a pizza cutter or a sharp knife.
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14
Finish with a generous dusting of freshly cracked black pepper and a sprinkle of flaky sea salt while still steaming hot.
💡 Chef's Tips
The secret to a great Socca is the rest time; never skip the 1-hour hydration period or the texture will be grainy. Ensure your cast iron skillet is properly seasoned so the crepe releases easily without sticking. If you don't have a broiler, bake at 500°F (260°C) on the highest rack, but the char will be less pronounced. For a variation, sauté thinly sliced onions in the pan before adding the batter for a 'Socca à l'Oignon'. Always serve immediately; Socca loses its magic and becomes chewy as it cools.
🍽️ Serving Suggestions
Serve as an appetizer alongside a chilled glass of dry Provence Rosé. Pair with a side of Niçois olives, radishes, and salted butter for a traditional French snack. Top with a handful of fresh arugula, shaved parmesan, and a squeeze of lemon for a light lunch. Use it as a gluten-free 'flatbread' to scoop up creamy hummus or baba ganoush. Accompany with a simple salad of heirloom tomatoes and thinly sliced shallots.