Easy Homemade Socca (French Chickpea Flatbread)

An overhead view of easy homemade socca that has been cut into triangles sitting in a large black plate next to two glasses of white wine.

Easy Homemade Socca (French Chickpea Flatbread)

Course: Appetizer

Cuisine: French

Prep Time: 5

Cook Time: 12

Resting Time (Before and After): 1

Total Time: 1 17

Servings:

Calories: 164kcal

Author: Kris Longwell

Inspired by the vibrant street food of Nice, France, this Easy Homemade Socca is a crispy, peppery chickpea flatbread perfected for the home kitchen. Made with just four simple ingredients, it’s a naturally gluten-free classic that delivers authentic Mediterranean flavor right from your cast-iron skillet.

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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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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.

Nutrition