Socca

About This Recipe

Socca is the beloved street food of the Monaco and Nice coastline — a large, thin pancake made purely from chickpea flour, olive oil, and water, baked in a scorching hot oven until charred at the edges and custardy within. Eaten straight from the pan, sprinkled with black pepper, it is arguably the most satisfying snack on the entire Côte d'Azur.

Ingredients

Serves 4

• 200 gchickpea flour (gram flour)
• 300 mlcold water
• 4 tbspextra-virgin olive oil
• 1 tspfine sea salt
• 1 tspfreshly ground black pepper

Instructions

1. 1

   Make the batter

   Whisk chickpea flour, cold water, 3 tbsp olive oil, and salt until completely smooth. Rest at room temperature for 30 minutes minimum.

2. 2

   Preheat the pan

   Place a large cast-iron skillet or roasting tin in the oven and preheat to 240 °C (220 °C fan) for at least 15 minutes until smoking hot.

3. 3

   Cook

   Remove the hot pan, add remaining olive oil, swirl to coat, then pour in the batter to form a thin layer (3–4 mm). Return to the top shelf of the oven.

4. 4

   Bake until charred

   Bake for 10–12 minutes until the top is set and the edges are brown and slightly charred. A few dark spots are desirable.

5. 5

   Season and serve

   Cut or break into irregular pieces, shower with black pepper, and eat immediately.

Variations

• •

  Add fresh rosemary to the batter.

• •

  Top with caramelised onions or tapenade.

Storage

Best eaten immediately from the oven; texture softens on standing.

Frequently Asked Questions