Socca
Are you acquainted with socca? If not, allow me to introduce it! It is essentially a flavorful, savory, and salted chickpea flour pancake fried in sizzling olive oil. The edges are crunchy and chewy, while the insides are flaky and soft, and the underside is lacy and golden. It is just so delicious. You must give it a try.
Socca is a street delicacy famed in Nice, France, with roots going back centuries (it’s closely linked to Italian farinata). I had the privilege of tasting the authentic version during our honeymoon, and I’m enamored with this homemade take.
To prepare socca, you’ll require a bag of chickpea flour (I prefer to use Bob’s Red Mill, which can be found in well-stocked grocery establishments). You likely already have the other components—olive oil, water, salt, pepper, and cumin. That’s all! You’ll see step-by-step images and a brief cooking video below, followed by the recipe.
3 Reasons to Prepare This Socca Recipe
1) No special equipment is required.
In Nice, socca is made in massive pans using special wood-fired ovens. At home, I’ve achieved fantastic results with my cast iron skillets. If you don’t possess cast iron skillets, you can opt for stainless steel instead—just bake it closer to the maximum time range given to attain the right browning. Avoid non-stick pans—they’re not suitable for high temperatures.
The recipe below produces one 12-inch socca, approximately 1/4-inch thick, featuring crisp edges and a slightly custardy center. It’s ideal for snacking or serving as a pizza foundation. The downside is that a 12-inch cast iron skillet is heavy, and you’ll need to handle it cautiously while it’s extremely hot.
Alternatively, you can bake two batches using a 10-inch skillet by dividing the batter in two. This method results in thinner and crispier socca, which is delightful. If you wish to utilize the socca as flatbread for wraps, baking in two batches is recommended. Instructions can be found in the recipe notes.
2) It can be made immediately.
Traditionally, socca is mixed in large quantities, allowing the batter to rest until it’s ready to cook. Many recipes echo this and advise letting the batter sit for an hour or longer before cooking.
To my astonishment and happiness, my socca came out better without resting. The texture is more pleasant and flakier when I prepare the batter as the oven preheats! You can create socca with pantry staples at any moment.
3) It’s nutritious and accommodating to special diets.
Socca is crafted from wholesome chickpea flour, making it a healthier option than wheat-based flatbreads. It provides substantial protein, monounsaturated fats, and complex carbohydrates, including fiber. If you’re interested, click the “nutrition information” label below the recipe for an extensive breakdown.
Socca is both gluten-free and vegan, which is a rare combination! It’s an appetizer or snack that everyone can relish.
View How to Prepare Socca
How to Serve Socca
Tear off a piece and savor warm socca by itself, with an extra sprinkle of freshly-ground black pepper or without. Imagine you’re vacationing in the South of France and pair it with a glass of chilled rosé.
You can also dip it into a tasty sauce, like the creamy basil mayo featured in my photos—it evokes a summertime aioli. Discover how to create it in my recipe notes. Or it would pair nicely with Green Goddess Tahini Dip, which is vegan. If you’re a fan of olives, consider serving it with tapenade as well.
Serve it as a delightful wrap. Begin with creamy cheese such as ricotta, feta, or goat cheese, or maintain a vegan option by including tahini sauce. Add chopped fresh vegetables like tomatoes and cucumbers or roasted veggies like eggplant or cauliflower. Sun-dried tomatoes, olives, or a sprinkle of fresh basil would be lovely touches. Check out Pinch of Yum’s socca with whipped feta and tomato salad—it’s exceptional.
You can also transform it into an amazing pizza. Socca creates a delightful, crisp crust that’s healthier than traditional flour crusts. Top it with basil pesto, mozzarella, and any of the toppings mentioned above.
Recipe Tip
To verify doneness, utilize a spatula to gently lift the socca (this should be effortless) and glance at the underside. It will be a lacy, golden brown hue when it’s finished. Check the piece of socca illustrated below with the air bubbles—that’s what you’re aiming for. If in doubt, bake it for another minute or two.
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Socca
This homemade socca results beautifully golden, crisp, and chewy, with no waiting time necessary. The recipe produces one 12-inch flatbread or two thinner 10-inch flatbreads (see note).
- Position a large, 12-inch* cast iron or stainless steel skillet on the middle rack in the oven. Preheat the oven to 475 degrees Fahrenheit.
- As the oven preheats, prepare the batter. In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, salt, pepper, and cumin. Set this aside until the oven is ready.
- Cautiously take the hot skillet from the oven (use oven mitts!). Pour the leftover tablespoon oil into the skillet, and swirl the pan to spread it evenly. Pour all of the batter in, then return the skillet to the oven.
- Bake for 17 to 19 minutes, until the edges are toasted and lifting away from the skillet, and the underside is golden and lacy brown. Serve the socca warm or at room temperature. Leftovers can be stored in the refrigerator for up to 5 days or frozen for several months.
Notes
Recipe created with experimentation, referencing David Leibovitz, The Daring Gourmet, and Pinch of Yum.
Medium skillet option: If you prefer smaller soccas or only possess a 10-inch skillet, you can divide the batter in two and bake in two batches. Use ½ tablespoon olive oil in the skillet for each batch, and bake for 12 to 15 minutes.
Creamy basil sauce: To craft the herbed sauce depicted in my photos, finely chop 1 medium clove garlic in a food processor. Include 1 cup mayonnaise, 1 cup lightly packed fresh basil leaves, a scant ½ teaspoon fine salt, and plenty of freshly ground black pepper. Process until smooth.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be seen as a substitute for a professional nutritionist’s guidance. See our full nutrition disclosure here.
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