Socca Niçoise
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Chickpea flour whisked thin with water rests for 10 minutes, then is poured into a pan heated hard with oil, scattered with red onion and cherry tomatoes, and baked into the flatbread of Nice.
Read more
It comes out crisp at the rim and soft and chewy in the middle.
Ingredients
Instructions
- 1
Mix 180 g chickpea flour with 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl.
Add the 300 ml water gradually while whisking, keeping the batter smooth and loose with no dry pockets.
- 2
Whisk in 1 tablespoon olive oil and 1 teaspoon rosemary until the oil no longer floats on top.
Rest the batter for 10 minutes so the chickpea flour hydrates and the center bakes tender instead of dry.
- 3
Heat the oven to 220°C.
Thinly slice the red onion and halve the cherry tomatoes, then place an oven-safe pan over high heat until the surface is fully hot, which helps the socca release cleanly.
- 4
Add the remaining 2 tablespoons olive oil to the hot pan and let it shimmer and sizzle.
Pour in the batter in a thin layer, then tilt the pan right away so it spreads evenly.
- 5
Scatter 60 g red onion and 120 g cherry tomatoes over the batter without piling them up.
Keep the vegetables spread out so their moisture can cook off and the flatbread does not turn soggy in spots.
- 6
Transfer the pan to the oven and bake for 12-15 minutes.
Remove it when the edges are deeply crisp and the center is just set and slightly tender, then finish with more black pepper and serve warm.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Tofu Salad (Pan-Seared Tofu on Fresh Greens)
Olive Oil, Red Onion
Quinoa Salad
Olive Oil, Red Onion
Kimchi Burrata Salad
Olive Oil, Red Onion