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Socca – Chickpea Flatbread

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Adjust Servings:
1 cup of Chickpea flour
1 cup of Water lukewarm
2 tbsp of Extra Virgin olive oil plus some more for broiling
1/2 tsp of Salt
to taste Grounded black pepper
to taste Parmesan
to taste Chives

Socca – Chickpea Flatbread

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 15 min
  • Serves 4
  • Easy


  • additions:



Another recipe I learned during a trip. We were visiting Nice in the late fall. We spent there only a few delightful days, but it was enough to realize why the French Riviera is so popular among tourists. The warm climate, greenery and blooming flowers, subtle Southern architecture, the atmosphere of a leisurely rest and the sea of an incredible azure color – all of it caught our hearts forever.

What about the food? It’s an interesting question. Although Nice is a French city, it has Italian roots, so the local cuisine is a mix of both, and on every street corner here you will find a pizzeria. Two seemingly the most delicious cuisines in the world…but to my mind, they lose their unique tastes in a combination (I may be wrong since we spent there only a few days). Though we managed to find delicious places and foods. And today I’m going to talk about one of them.

Socca, or chickpea flatbread. It originates in Genoa, where it’s called farinata – “made of flour”. Nice used to be part of the Republic of Genoa, and now this food is a local speciality. Here they call it socca. We tried this in Chez Pipo in Nice (see in the photo); piping hot, with parmesan and chives, it was just incredible!

I loved the idea, so I made socca when I got home. It was so easy and delicious. What an interesting food! It consists only from flour, water, salt and olive oil, but makes such a peculiar taste!

Of course, you won’t be able to recreate the authentic taste, as socca’s originally baked in a large tin-plated copper baking-pan in an open-oven. Though a home-made version is also mouth-watering. According to the original recipe, the batter is pretty thin, as is uses 1:3, flour to water. Such batter makes the thinnest socca. However, it’s not the best option for a home-made version, so I suggest 1:1 flour to water (you are free to use more water, if you want). The socca cooks up slightly thicker but as much delicious. Use an oven-safepanforbaking.

If you are open to experiments, I recommend you try this flatbread!

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5 min

Make batter

Combine together chickpea flour, salt, olive oil and water until smooth using a whisk. Leave to rise for at least 2-3 h, or better 12 h (refrigerate, if longer). The batter makes up very smooth and tender.



Preheat the oven to 250C. Turn on the fan, if you have one. Important! The oven should be very hot. Socca is traditionally baked in an open oven, so we should recreate the similar conditions: high temperature and fast heating.

10 min


Preheat the pan in the oven or stove. Add the oil, pour in the batter in 3-4 mm thick layer and place on the upper rack. Broil for 7-8 min. When the socca begin to blister and brown, take out, sprinkle with parmesan or black pepper right away.



Slice into wedges (or anyhow you like) and serve right away! Socca is consumed piping hot. As it cools down, it loses its wonderful taste.
Add spices and chives to the batter right before broiling, if you want to.
Socca can stick to the pan, but it’s normal. It can be sliced in any shapes. Sometimes it can even be scraped off with a special spatula and served in irregular shapes. Enjoy!

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