Socca Niçoise (French Chickpea Flour Flatbread)
Socca nicoise is a chickpea-flour flatbread from Nice, France, made by whisking chickpea flour with water, olive oil, salt, pepper, and rosemary, then baking the thin batter in a preheated oven-safe pan at 220 degrees Celsius for twelve to fifteen minutes. Resting the batter for ten minutes allows the flour to hydrate fully, which produces the characteristic texture - crisp and almost shatteringly crunchy at the edges, soft and slightly custardy in the center. The pan must be fully preheated and generously oiled so the batter sizzles on contact and releases cleanly. Sliced red onion and halved cherry tomatoes placed on top before baking lose their moisture in the oven and concentrate into sweet, slightly charred toppings. A final grind of coarse black pepper emphasizes the nutty, earthy flavor of the chickpea base.
Adjust Servings
Instructions
- 1
Combine chickpea flour, salt, and pepper, then whisk in water gradually until smooth.
- 2
Mix in 1 tbsp olive oil and rosemary, then rest batter for 10 minutes.
- 3
Preheat an oven-safe pan over high heat and coat with remaining oil.
- 4
Pour in batter thinly, then top with sliced red onion and halved tomatoes.
- 5
Bake at 220°C for 12-15 minutes until edges are crisp.
- 6
Finish with extra black pepper, slice, and serve warm.
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