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Socca (Chickpea Flour Flatbread)

Crispy, golden chickpea flour flatbread from Nice. Naturally gluten-free and perfect with rosemary and olive oil.

vegetarian vegan gluten free dairy free
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Prep 10 min
Cook 15 min
Total 25 min
Servings 4
Difficulty Easy

Ingredients

Instructions

  1. Whisk chickpea flour, water, 2 tbsp olive oil, and salt until completely smooth. Let batter rest at least 30 minutes (or up to overnight in the fridge).

    Tip: Resting develops flavor and makes the socca more tender.

  2. Preheat broiler to high. Place a 10-inch cast iron skillet in the oven to heat for 5 minutes.

  3. Carefully remove hot skillet. Add remaining 2 tbsp olive oil, swirling to coat.

  4. Pour batter into the hot skillet. Sprinkle rosemary over the top.

  5. Place under broiler for 8-10 minutes until top is golden and charred in spots, and edges are crispy.

  6. Remove from oven. Let cool 2 minutes in the pan.

  7. Slide onto a cutting board. Sprinkle with black pepper and cut into wedges. Serve immediately while still warm and crispy.

Storage & Meal Prep

Socca is best eaten fresh from the oven. It loses its crispness as it cools. Leftover batter can be refrigerated for up to 2 days.

Variations

  • Socca with Caramelized Onions: Top the batter with thinly sliced onions before baking for a sweeter, more complex version.
  • Herbed Socca: Add dried oregano, thyme, or za'atar to the batter for extra Mediterranean flavor.
  • Socca Pizza: Use baked socca as a gluten-free pizza base—top with tomato sauce, mozzarella, and fresh basil.

FAQ

What is socca?

Socca is a crispy chickpea flour flatbread from Nice, France. In Italy, the same dish is called farinata. It's made from just chickpea flour, water, olive oil, and salt, baked at high heat until golden and crispy.

Is socca gluten-free?

Yes—socca is naturally gluten-free since it's made entirely from chickpea flour. It's one of the best gluten-free bread alternatives and has been eaten in the Mediterranean for centuries.

How do you make socca crispy?

High heat is essential—preheat the oven to 230°C / 450°F with the pan inside. Pour the batter into the hot, oiled pan and bake until the edges are golden and crispy. A cast iron skillet gives the best results.

Nutrition Facts

4 Servings

Customize Ingredients

Grains & Bread
Chickpea Flour (Besan)
90 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Salt
3 g
Fresh Thyme
1 g
Black Pepper
0.5 g
Liquids
Water
237 g

Per Serving

200kcalCalories
5gProtein
12gCarbs
15gFat
2gFiber
Sodium
29mg1% DV
Potassium
194mg4% DV
Calcium
12mg1% DV
Iron
1.2mg7% DV
Magnesium
38mg9% DV
Vitamin C
0.4mg0% DV
Vitamin A
1µg0% DV
Vitamin K
14.6µg12% DV
Folate
98µg25% DV
Chickpea Flour (Besan)
Water
Extra Virgin Olive Oil
Salt
Fresh Thyme
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Nice, socca is street food—baked in wood-fired ovens and sold in hot, crispy wedges from market stalls.

At home, the broiler does the job beautifully. The batter is nothing but chickpea flour, water, olive oil, and salt. Let it rest, blast it with high heat, and you get something impossibly crispy and satisfying.