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Socca Recipe

Socca Recipe

By What’s Baking

Crispy-edged, tender-centered chickpea flatbread with a nutty flavor and golden crust, perfect for dipping or as a savory snack.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
15 mins
Serves:
1 large flatbread (6 slices)
Six thin golden socca wedges with crisp edges on a cream ceramic plate, lightly seasoned with black pepper and sea salt.

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>

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>
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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>

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

Chef’s Notes

A few helpful details for making this recipe.

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.

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