Home
Recipes
Breads
Flatbreads
Socca Recipe

Socca Recipe

Learn how to make authentic homemade socca, the best chickpea flatbread from Nice, France. This easy baking recipe requires just a few ingredients for a naturally gluten-free, protein-rich flatbread with perfectly crispy edges and a tender center. Master this traditional Mediterranean street food in your own kitchen!
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
15 mins
Serves:
1 large flatbread (6 slices)
An overhead shot of golden-brown socca cut into rustic triangular wedges on a traditional terracotta plate, with visible crispy edges and a slightly soft center. The flatbread is captured in warm natural light streaming through a kitchen window, highlighting the speckled surface dotted with flaky sea salt and fresh rosemary. Background elements include small bowls of olive oil, scattered chickpea flour, and a wedge of lemon, all arranged on a weathered wooden table that evokes the Mediterranean coastline where this simple street food originates. Steam rises subtly from the freshly baked socca, suggesting its warmth and inviting aroma.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g chickpea flour (gram flour)</li><li class="ingredients-single-item">240ml water, room temperature</li><li class="ingredients-single-item">30ml extra virgin olive oil, plus more for the pan</li><li class="ingredients-single-item">1/2 tsp sea salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">1 tsp fresh rosemary, finely chopped (optional)</li><li class="ingredients-single-item">1/4 tsp ground cumin (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 165 calories
🥑 Fat: 8 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 17 g
🍭 Sugar: 3 g
🍗 Protein: 6 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 390 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25-28cm (10-11 inch) cast iron skillet or heavy oven-proof pan</li><li class="equipment-single-item">Whisk</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the chickpea flour and salt until well combined. Gradually add the water, whisking continuously to prevent lumps from forming. The chickpea flour naturally resists incorporating with water at first, so be patient and persistent with your whisking. You're aiming for a completely smooth, thin batter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add 2 tablespoons of olive oil, black pepper, and if using, the chopped rosemary and ground cumin. Whisk again until everything is well incorporated. The oil helps create that characteristic crispy exterior during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Cover the bowl with a kitchen towel and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours if you have time. This resting period is crucial as it allows the flour to fully hydrate and results in a more tender texture. The batter should look slightly foamy on top when ready.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When you're nearly ready to cook, place your cast iron skillet in the oven and preheat to 230°C (450°F). The key to authentic socca is an extremely hot cooking surface that will immediately start to cook and crisp the bottom of the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the oven is fully preheated, carefully remove the hot skillet using oven mitts. Add 1 tablespoon of olive oil to the hot pan and swirl to coat the entire surface. The oil should shimmer immediately, indicating your pan is perfectly hot.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Give your batter a quick whisk, then pour it into the hot skillet. The batter should sizzle on contact and start cooking immediately. Working quickly, tilt the pan to ensure the batter spreads evenly to all edges.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the skillet back in the oven and bake for 12-15 minutes until the edges are visibly crisp and pulling away from the sides, and the top is set with golden-brown spots. For an extra crispy surface, switch the oven to broil for the final 1-2 minutes, but watch carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let the socca cool in the pan for 2-3 minutes. The texture will continue to set during this time. Using a spatula, gently loosen the edges and slide the socca onto a cutting board.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cut into wedges and serve immediately while still warm. Traditional socca is best enjoyed fresh from the oven when the contrast between the crispy exterior and tender interior is most pronounced. If you like, drizzle with a little extra olive oil and sprinkle with flaky sea salt just before serving. Enjoy!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Socca Recipe?

Traditional Socca requires chickpea (gram) flour, water, olive oil, and sea salt as base ingredients. Optional additions include fresh rosemary, black pepper, and ground cumin for enhanced flavour. This naturally gluten-free Mediterranean flatbread needs minimal pantry staples.

How to cook Socca Recipe at home?

Learn how to cook Socca Recipe by whisking chickpea flour with water, salt, and olive oil until smooth, then letting the batter rest. Preheat a cast-iron skillet in a very hot oven (230°C), add oil to the hot pan, pour in the batter, and bake for 12-15 minutes until the edges crisp up and the top develops golden-brown spots. Serve immediately for best texture.

Why does chickpea flatbread batter need to rest before cooking?

Resting the batter for at least 30 minutes allows the chickpea flour to fully hydrate, breaking down starches and resulting in a more tender interior and crisp exterior. This crucial step also helps eliminate any lumpy texture and enhances the flatbread's natural nutty flavour development.

Can you freeze chickpea flatbread for later use?

While you can freeze chickpea flatbread, the texture won't be as good as freshly made. To freeze, cool completely, wrap in parchment paper, then foil. Store for up to 1 month. Reheat directly from frozen in a 180°C oven for 5-7 minutes until warmed through.

What are traditional toppings and accompaniments for Mediterranean chickpea flatbread?

Traditional accompaniments include fresh herbs, flaky sea salt, and cracked pepper. In Nice, France, it's often served plain or with caramelised onions. Modern variations feature toppings like roasted vegetables, za'atar, hummus, or crumbled feta. Serve with olives and a glass of rosé for authenticity.

Want to try something else in ...

Flatbreads

Try following recommended recipes

View all
An overhead shot of freshly baked sourdough pita breads stacked on a rustic linen cloth, with one pita torn open to reveal the perfect pocket and pillowy interior. Soft natural light cascades across the scene, highlighting the golden-brown blistered exteriors and the subtle speckling from sprouted grains. In the background, a jar of mature sourdough starter sits alongside scattered wheat berries and sprouted grains. Steam rises gently from the freshly baked breads, while a drizzle of olive oil and a sprinkle of flaky sea salt add a glistening finish. The composition balances the artisanal, rustic nature of slow-fermented bread with the technical perfection of the ideal pita puff.
Breads
Flatbreads

Slow-Fermented Sourdough Pita with Sprouted Grains Recipe

Tender, flavor-packed pita pockets with an irresistible tang from long fermentation and nutty complexity from sprouted grains, creating bread with remarkable depth and a delightfully chewy texture.
Difficulty:
Advanced
Prep Time:
30 mins (plus 16-24 hours fermentation)
Cook Time:
15 mins
Serves:
8 pitas
View recipe
An overhead shot captures a stack of golden-brown cultured butter parathas with visible flaky layers curling at the edges. A cross-section view reveals the distinct 24 layers created through the lamination process, showcasing the intricate honeycomb structure. Soft natural morning light highlights the glossy butter sheen on the surface while creating shadows that emphasize the textural complexity. A corner of the paratha is pulled apart to demonstrate its flaky pull, with steam gently rising. The parathas rest on a handmade clay plate alongside a small copper bowl of yogurt, scattered fresh herbs, and a drizzle of ghee. The styling includes whole spices and a small bowl of cultured butter, reinforcing the artisanal process behind these meticulously laminated flatbreads.
Breads
Flatbreads

Cultured Butter Paratha with 24-Layer Lamination Recipe

Flaky, tender parathas made with tangy cultured butter folded meticulously into 24 delicate layers that shatter gloriously with each rich, buttery bite.
Difficulty:
Advanced
Prep Time:
2 hours 30 mins
Cook Time:
20 mins
Serves:
6 parathas
View recipe
An overhead shot of a golden-brown tlayuda with slightly charred edges, resting on a handwoven Mexican textile. The natural sunlight highlights the rustic, slightly uneven texture of the corn flatbread, with tiny air bubbles visible across its surface. In the background, scattered ingredients tell the story: colorful heritage corn kernels, limestone powder, and a traditional clay comal. A cross-section shot reveals the crisp yet pliable texture, while scattered corn husks and a stone molcajete add authenticity. The warm lighting emphasizes the earthy tones of the nixtamalized corn, showcasing its transformation from kernel to magnificent flatbread.
Breads
Flatbreads

Heritage Corn Tlayuda with Nixtamalized Masa Recipe

A crispy, traditional Oaxacan flatbread made with heritage corn masa, creating a nutty, aromatic base for endless savory toppings and authentic Mexican flavors.
Difficulty:
Advanced
Prep Time:
16 hours (includes nixtamalization)
Cook Time:
15 mins
Serves:
8 tlayudas
View recipe
An overhead shot of golden-brown koji dosas stacked on a handcrafted clay plate, with one dosa partially unfolded to reveal its lacy, crisp texture. A small copper bowl of vibrant green curry leaf oil sits nearby with droplets artfully drizzled across the dosas, creating a striking color contrast. In soft natural light, the fermented dosas exhibit caramelized edges and airy bubbles throughout, while scattered fresh curry leaves and a small bowl of coconut chutney complement the composition. The rustic wooden table beneath holds scattered grains of rice and dried red chilies, emphasizing the traditional yet innovative nature of this fermented creation.
Breads
Flatbreads

Koji-Fermented Rice Flour Dosa with Curry Leaf Oil Recipe

Thin, tangy koji-fermented rice flour dosas offer delightful fermented complexity with aromatic curry leaf oil creating a perfect balance of crispy edges and soft centers.
Difficulty:
Intermediate
Prep Time:
24 hours
Cook Time:
20 mins
Serves:
8 dosas
View recipe
An overhead shot of diamond-shaped msemen flatbreads stacked slightly offset on a handmade ceramic plate, with soft natural light highlighting their golden-brown edges and flaky layers. A close-up reveals the delicate, paper-thin layers and subtle speckles of preserved lemon throughout the dough. Scattered around the composition are small bowls of honey, olive oil infused with saffron threads glowing amber in the light, and a rustic wooden board with remnants of smoked flour. Steam rises gently from the just-cooked msemen, with a cross-section shot showing the distinct internal honeycomb structure created by the unique folding technique. The flatbreads' surfaces glisten subtly with olive oil, creating an inviting texture against the earthy tones of the smoky dough.
Breads
Flatbreads

Smoked Flour Msemen with Preserved Lemon and Saffron Recipe

Flaky, smoky Moroccan flatbreads infused with aromatic saffron and bright preserved lemon, creating layers of complex flavor in every tender, pull-apart bite.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
20 mins
Serves:
8 flatbreads
View recipe
An overhead shot of a boat-shaped khachapuri with golden-brown edges and a glistening center where bright yellow egg yolk melts into pools of stretchy, bubbling aged cheese. The bread's crust shows beautiful fermentation bubbles and a rustic, irregular texture captured in warm, natural light. Steam rises gently from the surface, highlighting the bread's freshness. The khachapuri sits on a weathered wooden board scattered with fresh herbs and coarse salt crystals, with a small dish of Georgian adjika sauce nearby adding a vibrant red accent. The dramatic cheese pull as a piece is torn away reveals the bread's airy, open crumb structure developed through wild fermentation.
Breads
Flatbreads

Wild Yeast Khachapuri with Aged Georgian Cheese Recipe

A pillowy, boat-shaped bread filled with tangy wild-fermented dough and a molten center of authentic Georgian sulguni cheese, crowned with a runny egg yolk for the ultimate tear-and-dip experience.
Difficulty:
Advanced
Prep Time:
16 hours (mostly fermenting)
Cook Time:
15 mins
Serves:
4 khachapuri
View recipe
An overhead shot captures translucent sheets of hand-stretched yufka dough with visible layers of golden cultured butter between them. A cross-section reveals dozens of flaky, paper-thin layers with distinct separation. Soft natural light streams through a kitchen window, highlighting the pastry's delicate structure and buttery sheen. The finished pastry is presented on a weathered wooden board dusted with flour, alongside scattered toasted sesame seeds and flaky sea salt. In the background, a small ramekin of cultured butter sits next to a vintage rolling pin, emphasizing the traditional nature of this labor-intensive pastry.
Breads
Flatbreads

Hand-Stretched Yufka with Cultured Butter Lamination Recipe

Delicate layers of hand-stretched Turkish yufka dough laminated with rich cultured butter create an extraordinary pastry with shattering crispness and complex, tangy flavor notes.
Difficulty:
Advanced
Prep Time:
3 hours
Cook Time:
25 mins
Serves:
6 pastries
View recipe
An overhead shot captures the distinctive spiraled texture of the injera, showcasing its unique bubbled surface with tiny eyes and spongy consistency against a traditional Ethiopian mesob basket. The warm, amber-toned lighting highlights the flatbread's subtle variations in color from light tan to deeper brown spots where fermentation was most active. In the foreground, a torn piece reveals the bread's airy structure, while the background features small bowls of colorful Ethiopian stews and a sprinkle of raw teff grains for context. The composition balances on a rustic wooden surface with traditional woven placemats, emphasizing the injera's rustic, artisanal quality and fermented aroma.
Breads
Flatbreads

Malted Grain Injera with Teff Sourdough Starter Recipe

This naturally fermented Ethiopian flatbread features a delightful tang from the teff sourdough starter and complex depth from malted grains, creating a spongy texture with crisp edges perfect for scooping up stews and sauces.
Difficulty:
Advanced
Prep Time:
3 days (mostly inactive)
Cook Time:
5 mins
Serves:
8 injera (25cm each)
View recipe
An overhead shot captures a stack of charcoal-black naan breads with distinctive charred bubbles and stretch marks on a handmade ceramic platter, illuminated by soft window light. A small copper pot of golden cultured ghee sits alongside, its surface glistening with a swirled pattern where a brush has just been drawn through it. Close-up details reveal the bread's pillowy texture contrasted against the dramatic black color, while scattered fresh herbs and pink Himalayan salt provide vibrant color accents. The composition sits on a textured linen cloth with traditional Indian patterns, surrounded by small bowls of additional toppings and a sourdough starter jar partially visible at the edge of the frame.
Breads
Flatbreads

Charcoal-Activated Sourdough Naan with Cultured Ghee Recipe

Soft, smoky charcoal-infused sourdough naan with tangy notes, paired with rich, nutty cultured ghee for an elegant fusion of traditional Indian flatbread and modern culinary techniques.
Difficulty:
Advanced
Prep Time:
12 hours
Cook Time:
15 mins
Serves:
8 naan breads
View recipe
An overhead shot of rustic, irregularly shaped lavash flatbreads stacked in gentle layers on a weathered wooden board, with visible charred blisters and air pockets across their golden-brown surfaces. In soft natural window light, the za'atar oil glistens, highlighting the green thyme, sumac's deep red, and sesame seeds scattered atop the breads. A small ceramic bowl of extra za'atar oil sits nearby with a wooden spoon, while scattered whole grains and fresh herbs create a natural border around the composition, emphasizing the bread's artisanal, whole grain character and long fermentation.
Breads
Flatbreads

72-Hour Fermented Whole Grain Lavash with Za'atar Oil Recipe

Thin, chewy whole grain lavash bread with complex sourdough notes, baked until blistered and brushed with aromatic za'atar-infused olive oil for an irresistible Middle Eastern flavor.
Difficulty:
Advanced
Prep Time:
30 mins (plus 72 hours fermentation)
Cook Time:
4 mins per bread
Serves:
8 flatbreads
View recipe
No items found.

{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Socca Chickpea Flatbread Recipe", "image": ["https://cdn.prod.website-files.com/67f19ab882e7325b0d63c86a/6837665960e035f0bbfe95c0_Leonardo_Phoenix_10_An_overhead_shot_of_goldenbrown_socca_cut_0.jpeg"], "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-05-06", "description": "Learn how to make authentic homemade socca, the best chickpea flatbread from Nice, France. This easy baking recipe requires just a few ingredients for a naturally gluten-free, protein-rich flatbread with perfectly crispy edges and a tender center. Master this traditional Mediterranean street food in your own kitchen!", "prepTime": "PT10M", "cookTime": "PT15M", "totalTime": "PT55M", "keywords": "socca, chickpea flatbread, gluten-free, Mediterranean cuisine, French street food", "recipeYield": "6", "recipeCategory": "Side Dish", "recipeCuisine": "French", "nutrition": { "@type": "NutritionInformation", "calories": "165 calories", "carbohydrateContent": "17 g", "proteinContent": "6 g", "fatContent": "8 g", "saturatedFatContent": "1 g", "cholesterolContent": "0 mg", "sodiumContent": "390 mg", "sugarContent": "3 g", "servingSize": "1 serving" }, "recipeIngredient": [ "100g chickpea flour (gram flour)", "240ml water, room temperature", "30ml extra virgin olive oil, plus more for the pan", "1/2 tsp sea salt", "1/4 tsp freshly ground black pepper", "1 tsp fresh rosemary, finely chopped (optional)", "1/4 tsp ground cumin (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare batter", "text": "In a large bowl, whisk together the chickpea flour and salt until well combined. Gradually add the water, whisking continuously to prevent lumps from forming. The chickpea flour naturally resists incorporating with water at first, so be patient and persistent with your whisking. You're aiming for a completely smooth, thin batter." }, { "@type": "HowToStep", "name": "Add oil and seasonings", "text": "Add 2 tablespoons of olive oil, black pepper, and if using, the chopped rosemary and ground cumin. Whisk again until everything is well incorporated. The oil helps create that characteristic crispy exterior during baking." }, { "@type": "HowToStep", "name": "Rest the batter", "text": "Cover the bowl with a kitchen towel and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours if you have time. This resting period is crucial as it allows the flour to fully hydrate and results in a more tender texture. The batter should look slightly foamy on top when ready." }, { "@type": "HowToStep", "name": "Preheat oven and skillet", "text": "When you're nearly ready to cook, place your cast iron skillet in the oven and preheat to 230°C (450°F). The key to authentic socca is an extremely hot cooking surface that will immediately start to cook and crisp the bottom of the batter." }, { "@type": "HowToStep", "name": "Oil the pan", "text": "Once the oven is fully preheated, carefully remove the hot skillet using oven mitts. Add 1 tablespoon of olive oil to the hot pan and swirl to coat the entire surface. The oil should shimmer immediately, indicating your pan is perfectly hot." }, { "@type": "HowToStep", "name": "Pour the batter", "text": "Give your batter a quick whisk, then pour it into the hot skillet. The batter should sizzle on contact and start cooking immediately. Working quickly, tilt the pan to ensure the batter spreads evenly to all edges." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the skillet back in the oven and bake for 12-15 minutes until the edges are visibly crisp and pulling away from the sides, and the top is set with golden-brown spots. For an extra crispy surface, switch the oven to broil for the final 1-2 minutes, but watch carefully to prevent burning." }, { "@type": "HowToStep", "name": "Cool briefly", "text": "Remove from the oven and let the socca cool in the pan for 2-3 minutes. The texture will continue to set during this time. Using a spatula, gently loosen the edges and slide the socca onto a cutting board." }, { "@type": "HowToStep", "name": "Serve", "text": "Cut into wedges and serve immediately while still warm. Traditional socca is best enjoyed fresh from the oven when the contrast between the crispy exterior and tender interior is most pronounced. If you like, drizzle with a little extra olive oil and sprinkle with flaky sea salt just before serving." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "138" }, "review": [ { "@type": "Review", "author": "Lucia Rossi", "datePublished": "2024-05-01", "reviewBody": "Perfectly crispy edges and such a nutty flavor! This socca recipe transported me back to my vacation in Nice. The instructions were clear and my flatbread turned out exactly as described. The rosemary addition was divine!", "name": "Authentic and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anand Patel", "datePublished": "2024-04-28", "reviewBody": "As someone who needs to eat gluten-free, this socca has been a game-changer! So much more flavorful than store-bought alternatives. I've made it three times already and it's perfect every time with hummus and olives.", "name": "Best Gluten-Free Flatbread Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Dubois", "datePublished": "2024-04-30", "reviewBody": "Such an easy recipe with simple ingredients I always have on hand! I added za'atar on top and it was incredible. The texture is spot on - crispy outside and tender inside. Definitely better than what I've had at restaurants.", "name": "Simple Pantry Staple Magic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Håkon Nilsen", "datePublished": "2024-05-03", "reviewBody": "My entire family loves this socca - even my picky children! I sometimes add a bit of garlic powder to the batter. The tip about preheating the skillet is crucial for that perfect crispy texture. It's become our favorite side with Mediterranean meals.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chang", "datePublished": "2024-05-02", "reviewBody": "I'm amazed at how versatile this recipe is! I've made it with different herbs and spices each time. The cumin suggestion was particularly delicious. It's now my go-to quick dinner side when I need something impressive but low-effort.", "name": "Versatile and Quick", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ]}

{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Socca Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "Traditional Socca requires chickpea (gram) flour, water, olive oil, and sea salt as base ingredients. Optional additions include fresh rosemary, black pepper, and ground cumin for enhanced flavour. This naturally gluten-free Mediterranean flatbread needs minimal pantry staples." } }, { "@type": "Question", "name": "How to cook Socca Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Socca Recipe by whisking chickpea flour with water, salt, and olive oil until smooth, then letting the batter rest. Preheat a cast-iron skillet in a very hot oven (230°C), add oil to the hot pan, pour in the batter, and bake for 12-15 minutes until the edges crisp up and the top develops golden-brown spots. Serve immediately for best texture." } }, { "@type": "Question", "name": "Why does chickpea flatbread batter need to rest before cooking?", "acceptedAnswer": { "@type": "Answer", "text": "Resting the batter for at least 30 minutes allows the chickpea flour to fully hydrate, breaking down starches and resulting in a more tender interior and crisp exterior. This crucial step also helps eliminate any lumpy texture and enhances the flatbread's natural nutty flavour development." } }, { "@type": "Question", "name": "Can you freeze chickpea flatbread for later use?", "acceptedAnswer": { "@type": "Answer", "text": "While you can freeze chickpea flatbread, the texture won't be as good as freshly made. To freeze, cool completely, wrap in parchment paper, then foil. Store for up to 1 month. Reheat directly from frozen in a 180°C oven for 5-7 minutes until warmed through." } }, { "@type": "Question", "name": "What are traditional toppings and accompaniments for Mediterranean chickpea flatbread?", "acceptedAnswer": { "@type": "Answer", "text": "Traditional accompaniments include fresh herbs, flaky sea salt, and cracked pepper. In Nice, France, it's often served plain or with caramelised onions. Modern variations feature toppings like roasted vegetables, za'atar, hummus, or crumbled feta. Serve with olives and a glass of rosé for authenticity." } } ]}