French Socca recipe

Today on TACKRECIPE, we are diving into the delicious and traditional French Socca recipe, a beloved street food from Nice, France. This thin, crispy chickpea pancake is a staple of Provençal cuisine, often enjoyed as a snack or appetizer. Made with just a few simple ingredients like chickpea flour, olive oil, and water, Socca is naturally gluten-free and vegan. The key to achieving its perfect texture is baking it at high heat, creating a crispy exterior while keeping the inside slightly soft and creamy. This dish pairs beautifully with a glass of rosé or a fresh green salad, making it a versatile and satisfying treat.

Ingredients (Serves 4)

• 1 cup (120g) chickpea flour
• 1 cup (240ml) water
• 2 tablespoons extra virgin olive oil (plus more for greasing)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon cumin (optional, for extra depth)
• Fresh rosemary or thyme (optional, for garnish)

Prepare the Batter

Start by sifting the chickpea flour into a large mixing bowl to prevent lumps from forming in the batter. Add the salt and, if using, the optional cumin to enhance the depth of flavor. Slowly pour in the water while whisking continuously to create a smooth and lump-free batter. It is important to add the water gradually, as this prevents clumps of flour from forming. The batter should have a thin, crepe-like consistency. Next, stir in 2 tablespoons of extra virgin olive oil, which adds richness and helps the Socca achieve a crisp texture. Continue whisking until everything is well combined. If you have time, allow the batter to rest for at least 30 minutes to 1 hour. This resting period helps the chickpea flour absorb the water fully, resulting in a smoother batter and better texture when cooked. While the batter rests, you can chop any fresh herbs you’d like to use for garnish, such as rosemary or thyme.

Preheat the Oven

Set your oven to 475°F (245°C) or its highest setting. If you have a broiler, you can also turn that on to achieve the traditional Socca charred effect. Place a cast-iron skillet, pizza stone, or heavy baking sheet inside the oven while it heats. Allow the cooking surface to preheat for at least 10 minutes—this is a crucial step because a hot surface ensures the Socca will cook quickly and develop crispy, golden-brown edges. If you prefer to cook Socca on the stovetop, you can heat a large, non-stick or cast-iron pan over medium-high heat for 5 minutes before pouring in the batter.

Bake the Socca

Carefully remove the hot pan from the oven using oven mitts. Brush or drizzle a thin layer of olive oil across the surface of the pan to prevent sticking and add extra crispiness. Give the batter a quick whisk to ensure everything is evenly mixed, then pour it into the hot pan. Immediately tilt and swirl the pan gently to distribute the batter in an even layer. The batter should sizzle slightly as it hits the hot surface. Return the pan to the oven and bake for 12-15 minutes, or until the Socca is set, golden brown around the edges, and slightly crisp on top. For an extra crispy and authentic finish, switch your oven to the broil setting for the last 2-3 minutes. This will create charred spots on the surface, similar to how Socca is traditionally cooked in a wood-fired oven. Keep an eye on it to prevent burning.

Finish and Serve

Once baked, remove the Socca from the oven and let it cool slightly for about 5 minutes before slicing. This resting time allows the texture to set, making it easier to cut.Use a sharp knife or pizza cutter to slice the Socca into wedges or irregular rustic pieces, as it is traditionally served. Sprinkle freshly ground black pepper and a pinch of flaky sea salt over the top for extra flavor. You can also garnish with chopped fresh rosemary or thyme for an aromatic touch. For serving, drizzle a little more extra virgin olive oil on top and enjoy the Socca while warm. It pairs beautifully with a light salad, olives, tapenade, or a glass of rosé wine. If you’d like, serve it with a squeeze of fresh lemon juice for a hint of acidity.

Tips:

Use a Super-Hot Pan

🟢For the crispiest Socca, make sure your cast-iron skillet, pizza stone, or baking sheet is fully preheated before pouring in the batter. A hot surface ensures even cooking and crispy edges, just like the traditional wood-fired method in Nice.

Let the Batter Rest

🟢Allowing the batter to rest for at least 30 minutes (or up to an hour) helps the chickpea flour fully absorb the water, resulting in a smoother texture and better flavor. If you’re short on time, even a 10-minute rest is better than none!

Broil for Extra Char

🟢To achieve the authentic, slightly charred Socca look, switch your oven to broil for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning, but this step gives your Socca that signature crispy, golden top.

Other French food Recipes:

• French Onion Soup Recipe
• French Omelette Recipe