Step into the sunny streets of Nice, France, with this incredible Socca recipe! Also known as Farinata in Italy, this savory chickpea pancake is a marvel of simplicity. With just a handful of ingredients, you can create a rustic, crispy-edged, and tender-centered flatbread that’s naturally vegan and gluten-free. The best part? The batter can be whisked together in minutes and left to rest, developing its wonderfully nutty flavor until you’re ready to bake. It’s the perfect effortless appetizer, snack, or light meal.
Ingredients
• 1 cup / 120g chickpea flour
• 1.5 cups / 355ml lukewarm water
• 5 to 6 tbsp / 75 to 90ml extra virgin olive oil, divided
• 1 tsp / 6g salt
• 1 tsp / 2g freshly ground black pepper, plus more for serving
• Optional: 1/2 small yellow onion, thinly sliced
• Optional: 1 tbsp / 2g fresh rosemary leaves
Instructions
1. In a medium bowl, sift the chickpea flour to remove any lumps. Gradually pour in the lukewarm water, whisking continuously to form a smooth, thin batter.
2. Whisk in the salt, 1 teaspoon of black pepper, and 2 tablespoons of the olive oil. Cover the bowl with a towel and let the batter rest at room temperature for at least 30 minutes, or up to 12 hours for a deeper flavor.
3. When ready to bake, preheat your oven to 450°F / 230°C. Pour 2 tablespoons of olive oil into a 12-inch cast-iron skillet or a nonstick pizza pan and place it in the preheating oven for 5-10 minutes until the oil is shimmering.
4. Carefully remove the hot pan from the oven. If using, stir the optional sliced onion and rosemary into the batter. Give the batter one final whisk and pour it into the hot, oiled pan.
5. Bake for 15-20 minutes, until the socca is firm and the edges are golden brown and pulling away from the sides of the pan.
6. For an extra crispy top, turn on the broiler. Brush the top of the socca with the remaining 1 to 2 tablespoons of olive oil and place it under the broiler for 1-3 minutes. Watch it carefully to prevent burning—you’re looking for a few browned spots.
7. Remove from the oven, sprinkle with extra black pepper, cut into wedges, and serve immediately while hot.
Nutritional Information
• Nutritional Highlights
• Naturally Gluten-Free & Vegan
• Excellent Source of Plant-Based Protein
• Rich in Dietary Fiber
• Packed with Folate and Iron
Pro Tips
• & Variations
• The longer the batter rests, the better the flavor. While 30 minutes works in a pinch, resting it for 2-4 hours makes a noticeable difference.
• For the crispiest crust, use a well-seasoned cast-iron skillet and make sure the pan and oil are screaming hot before you pour in the batter.
• Turn it into Socca Pizza! In the last 10 minutes of baking, add your favorite toppings like tomato sauce, vegan cheese, and olives. Skip the final broiling step.
• Make Chickpea Flapjacks by spooning the batter onto a hot, oiled griddle to make 3-4 inch pancakes. Cook for 3-4 minutes per side until crisp.
FAQ
Q: Is socca a good source of vegetarian protein
A: Yes, absolutely! Socca is made from chickpea flour, which is an excellent source of plant-based protein and dietary fiber, making it a nutritious and satisfying option for any vegetarian or vegan meal.
Q: What are some vegetarian toppings for socca
A: Socca is incredibly versatile! For a light meal, top it with fresh arugula, cherry tomatoes, and a drizzle of balsamic glaze. For something heartier, treat it like a pizza base with tomato sauce, vegan mozzarella, and roasted vegetables, or serve it alongside a hearty lentil soup or a Mediterranean-style salad.
Q: How can I store leftover socca
A: While socca is best enjoyed hot and fresh for maximum crispiness, you can store leftovers. Let it cool completely, then wrap it tightly or place it in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or a dry skillet to bring back some of its crisp texture.
Q: Can I make the socca batter ahead of time
A: Yes, making the batter ahead is highly recommended for the best flavor. You can whisk it together and let it rest at room temperature for at least 30 minutes, but for a deeper, nuttier taste, let it rest for 2 to 12 hours before baking.
