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Chickpea Flatbread (Socca)

Serves 4 Bread vegan, Breads & Pastry

Chickpea Flatbread (Socca)

Chickpea Flatbread, or Socca, is a cherished staple in the Mediterranean, especially around Nice, where street vendors serve it hot from wood-fired ovens. This home adaptation brings the spirit of those bustling markets to your kitchen, perfect for any day you want a taste of the sea and the garden. A simple blend of chickpea flour and water transforms into a golden, aromatic delight, reminiscent of sun-drenched afternoons by the coast.

The flavor is nutty and savory, with a hint of rosemary and the richness of extra virgin olive oil. The texture is both crisp and tender, offering a satisfying bite that complements its subtle earthiness. A sprinkle of black pepper and a squeeze of lemon elevate the dish, inviting you to savor it as a snack or a light meal, embodying the essence of Mediterranean simplicity.

Ingredients

  • 200 gchickpea flour
  • 300 mlwater
  • 60 mlextra virgin olive oil
  • 1 tspfine sea salt
  • to tasteblack pepper
  • rosemary — optional

Method

  1. In a large mixing bowl, combine 200 g of chickpea flour and 1 tsp of fine sea salt. Gradually whisk in 300 ml of water, ensuring there are no lumps. The batter should be smooth and slightly thicker than heavy cream. Let it rest for at least 30 minutes to allow the flour to hydrate fully, which will help in achieving a tender texture.
  2. After the batter has rested, stir in 30 ml of extra virgin olive oil until fully incorporated. This will enrich the batter and contribute to a crispy edge when baked. Season with black pepper to taste, and add a sprinkle of fresh rosemary leaves, if desired, for an aromatic touch.
  3. Preheat your oven to its highest setting, around 240°C (464°F), and place a large, heavy-bottomed oven-safe skillet or pizza stone inside to heat up. This step is crucial as a hot surface will help create a crispy base for the socca.
  4. Once the oven and skillet are thoroughly heated, carefully remove the skillet and add the remaining 30 ml of extra virgin olive oil, swirling to coat the bottom evenly. Pour the batter into the skillet, spreading it out to form an even layer. Return the skillet to the oven and bake until the edges are golden brown and the top is set, with slight browning—this should resemble the color of a golden pancake.
  5. Remove the socca from the oven and let it cool in the skillet for a few minutes. This brief cooling period allows the crumb to set, making it easier to slice and serve.
  6. Cut the socca into wedges or squares and serve warm. Drizzle with additional olive oil if desired, and accompany with your choice of dips or as part of a larger meal. The socca should have a crisp edge with a tender, slightly chewy interior, embodying the flavors of the Mediterranean.