Socca (Niçoise Chickpea Flatbread)

By Culiora

A crisp-edged, tender-centred chickpea pancake hailing from Nice and the French Riviera. Baked in a smoking-hot skillet until deeply browned and blistered, it is seasoned simply with extra-virgin olive oil and generous grinds of black pepper.

• Servings: 4
• Prep time: 10 min
• Cook time: 15 min
• Total time: 25 min

Ingredients

• 200 g chickpea flour
• 400 ml lukewarm water
• 3 tbsp extra-virgin olive oil, divided (2 tbsp for batter, 1 tbsp for the pan)
• 1 tsp fine sea salt
• 1 tsp freshly cracked black pepper, plus extra to serve
• 1 tsp fresh rosemary, very finely chopped (optional)

Instructions

1. In a large bowl, whisk the chickpea flour and fine sea salt together to remove any clumps. Pour in the lukewarm water in a steady stream while whisking continuously until a smooth, thin, crepe-like batter forms.
2. Whisk in 2 tablespoons of the extra-virgin olive oil and the finely chopped rosemary (if using). Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 1 hour (up to 2 hours) so the chickpea flour fully hydrates and any foam settles. Skim off any surface foam before baking.
3. Position an oven rack roughly 15 cm below the broiler or grill element. Place a 28–30 cm cast-iron skillet or ovenproof heavy metal pan on the rack and preheat the oven to 240°C on conventional bake for 20 minutes to heat the pan thoroughly, then switch the oven to the high broil (grill) setting for 5 minutes.
4. Carefully remove the blazing-hot skillet from the oven using a thick oven mitt and set it on a heatproof surface. Pour the remaining 1 tablespoon of olive oil into the skillet and swirl to coat the bottom and slightly up the sides.
5. Immediately give the rested batter a quick stir and pour it into the hot skillet—it should sizzle instantly and reach a thickness of about 5–6 mm. Return the skillet to the top rack under the broiler.
6. Broil on high for 7–10 minutes, checking closely after 5 minutes, until the top is set, the edges are dark golden and crispy, and dark blistered brown spots appear across the surface.
7. Remove the skillet from the oven. Season generously with freshly cracked coarse black pepper and a light drizzle of extra-virgin olive oil. Slice or tear into irregular pieces with a spatula and serve immediately piping hot.