After falling in love with authentic Socca in Nice, France, we were determined to bring that crispy, peppery magic to our own kitchen. We kept testing and tweaking our method until we finally perfected the technique for the home cook. This Easy Homemade Socca is naturally gluten-free, uses just four simple ingredients, and delivers that authentic French Riviera flavor right from your own oven.
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💦 The Ingredients
This recipe transforms a few humble pantry staples and fresh, aromatic seasonings into a sophisticated Mediterranean classic. Find ingredient notes (including substitutions and variations) below.
📝 Key Ingredient Notes
- Chickpea Flour: This is the star of the show and is naturally gluten-free and high in protein. You can find it in the baking aisle or health food section, often labeled as Garbanzo bean flour or Besan. You can also order it online.
- Extra-Virgin Olive Oil: Because the ingredient list is so short, a high-quality oil makes a big difference in flavor. It’s also essential for achieving that signature crispy, “fried” bottom in the cast-iron skillet.
- Warm Water: Using lukewarm water instead of cold helps the flour hydrate more effectively during the resting period, resulting in a smoother, more cohesive batter.
- Fine Sea Salt: This is vital for bringing out the nutty, earthy flavors of the chickpeas.
- Fresh Rosemary: Adding chopped rosemary provides a wonderful woodsy aroma that pairs beautifully with the olive oil. If you don’t have rosemary, fresh thyme, or even a pinch of dried herbes de Provence work well too.
- Freshly Ground Black Pepper: To stay true to the tradition of Nice, don’t be shy with the pepper! Freshly cracked black pepper provides a sharp, spicy contrast to the creamy center of the flatbread.
🔥 Tips and Tricks for Success
- Master Your Oven: Every oven is different, and finding the perfect balance of heat can take a little practice. Don’t be discouraged if your first attempt isn’t flawless; you may need to make minor adjustments to your rack height or broiler timing to get those signature charred spots without burning the edges.
- Don’t Skip the Rest: Letting the batter sit for at least 30 to 60 minutes is crucial. This allows the chickpea flour to fully hydrate, which ensures the center of your flatbread is creamy rather than grainy.
- The Screaming Hot Pan: For the best results, your cast-iron skillet and the oil should be shimmering and hot before the batter hits the pan. That initial “sizzle” is what creates the irresistible crispy bottom and prevents the socca from sticking.
- The “Wait” Period: Once you remove the socca from the oven, let it sit in the pan for a minute or two before trying to slide it out. This brief rest allows the steam to help release the crust from the skillet, making it much easier to serve.
- Use a Thin Spatula: A flexible metal fish spatula is the best tool for the job. It’s thin enough to slide right under the crispy edges to ensure a clean release from the cast iron.
👩🏼🍳 How to Make Easy Homemade Socca
- Step 1: Use a whisk to combine the chickpea flour, warm water, oil, and salt. Whisk until smooth.
- Step 2: Cover and let rest on the counter for 30 minutes to an hour.
- Step 3: Meanwhile, place a 10″ heatproof skillet in your oven and set the temperature to 450°F. Once 450°F is reached, carefully remove the skillet and swirl the oil in it.
- Step 4: Quickly pour in the batter and return to the oven for 10 to 15 minutes (until the edges have browned, but not burned).
- Step 5: Turn the broiler onto HIGH for 60 seconds, and then remove from the oven. Let it rest for 1 to 2 minutes.
- Step 6: Use a thin spatula to remove from the skillet and garnish with a drizzle of olive oil, fresh herbs, and plenty of freshly ground black pepper.
🍽️ How To Serve
- The Authentic Nice Style: For the most traditional experience, cut the socca into irregular wedges or jagged pieces while it’s still piping hot. Hit it with one last generous dusting of freshly cracked black pepper and eat it with your hands.
- As a Gourmet Flatbread: Use the socca as a gluten-free base for your favorite toppings. It pairs beautifully with caramelized onions, crumbled goat cheese, olives, or a handful of fresh arugula tossed in a light lemon vinaigrette.
- The Perfect Side Dish: Serve these crispy wedges alongside a large Mediterranean salad, a bowl of ratatouille, or a hearty vegetable soup. It’s the perfect alternative to traditional dinner rolls or focaccia.
- With Dips and Spreads: Socca makes a fantastic vessel for dipping. Serve it on a platter with homemade hummus or creamy tzatziki for a crowd-pleasing appetizer.
- The Riviera Pairing: To truly transport yourself to the South of France, serve your warm socca with a chilled glass of dry Provençal rosé or a crisp white wine. The acidity of the wine cuts through the richness of the olive oil perfectly.
Expert Tip: The Stovetop-to-Oven Method
For the ultimate control over texture and to ensure the flatbread never sticks, start your socca on the stovetop. Heat your oil in the cast-iron skillet over medium-high heat until it shimmers, pour in the batter, and let it sear for about 2 minutes to “set” the bottom crust. Only then should you transfer the pan to the oven to finish. This hybrid technique guarantees a perfectly crispy, golden base while allowing the top to brown beautifully without overcooking the edges.
🙋🏽♂️ Frequently Asked Questions
Keep any remaining pieces in an airtight container in the refrigerator for up to three days. To regain that signature crispiness, reheat them in a dry skillet or a toaster oven rather than the microwave, which can make the texture too soft.
Yes! Because the primary ingredient is chickpea flour, this dish is a fantastic option for those with gluten sensitivities or anyone looking for a protein-rich, plant-based bread alternative.
Absolutely. You can whisk the mixture together and store it in the fridge for several hours or even overnight. Just be sure to give it a good stir before pouring it into the hot pan, as the flour tends to settle at the bottom over time.
This usually happens if the skillet or the oil wasn’t quite hot enough when the batter was added. Ensure the pan is shimmering before you pour, and don’t be afraid to use a generous amount of olive oil to create a proper non-stick barrier.
While cast iron is the gold standard for achieving those crispy edges, you can use a heavy-duty, oven-safe non-stick pan or even a preheated cake pan. Just keep a close eye on the broiler, as different materials conduct heat differently and may require a shorter cooking time.
🇫🇷 More Classic French Recipes
Ready to make the flatbread just like they do in Nice, France? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Easy Homemade Socca (French Chickpea Flatbread)
Video
Equipment
- 9 or 10-inch cast-iron skillet
- thin metal spatula
Ingredients
- 1 cup chickpea flour
- 1 cup lukewarm water
- 1½ tablespoon extra-virgin olive oil plus more for the pan, and for garnish
- ½ teaspoon fine sea salt plus more for garnish
- 1 tablespoon rosemary finely chopped, for garnish (optional)
- freshly ground black pepper for garnish
Instructions
- In a medium bowl, whisk the chickpea flour, water, olive oil, and sea salt until completely smooth. Cover with plastic wrap and let rest on the counter for 30 to 60 minutes.1 cup chickpea flour, 1 cup lukewarm water, 1½ tablespoon extra-virgin olive oil, ½ teaspoon fine sea salt
- Place the top rack in your oven about 6 inches away from the broiler. Place your skillet on the rack and turn the oven to 450°F.
- Use oven mitts to carefully remove the skillet from the hot oven. Add 2 tablespoons of extra-virgin olive oil to the pan and quickly swirl it to cover the pan. Immediately pour the batter into the pan and return the skillet to the top rack in the oven.
- Bake until the edges are starting to turn golden brown. This can take anywhere from 8 to 15 minutes. Turn the broiler to HIGH and broil for 60 to 90 seconds, or until small black "leopard" spots appear on the surface.
- Remove from the oven and let rest for a few minutes. Use a thin, metal spatula to gently free the socca from the skillet and remove it.
- Drizzle the socca with more extra-virgin olive oil and add a sprinkle of sea salt, finely chopped rosemary (if using), and plenty of freshly cracked black peppercorns. Cut into triangles or strips and serve immediately.1 tablespoon rosemary, freshly ground black pepper
Notes
- Resting the Batter: For the best texture, allow the batter to rest for at least 30–60 minutes. This allows the chickpea flour to fully hydrate, ensuring a creamy center and a smooth batter.
- The Right Pan: A well-seasoned cast-iron skillet is highly recommended for this recipe. It retains the high heat necessary to create the signature crispy bottom and helps the flatbread release easily.
- Oven Variation: Because every oven and broiler performs differently, keep a close eye on the socca during the final minutes of cooking. You may need to adjust the rack height or cooking time to find the perfect balance for your specific appliance.
- Seasoning: Traditional socca is known for its peppery kick. For the most authentic flavor, be generous with the freshly ground black pepper just before serving.
- Make Ahead: You can prepare the batter up to 24 hours in advance and store it in the refrigerator. Just be sure to give it a thorough whisk before pouring it into the hot skillet, as the flour will settle.
Lin says
It looks lovely. I have made it once and since seeing your recipe, will do so again soon. Is it a typo to broil for 60-90 minutes?
Kris Longwell says
Hi Lin!! 60 to 90 seconds!!! Thanks for the heads up. We updated the recipe. We hope you try it and let us know how it turns out! All the best, Kris & Wesley