Gluten Free Socca Recipe

Ingredients

• 180 g (1½ cups)chickpea flour
• 5 ml (1 teaspoon), plus extra for toppingkosher salt or fine sea salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 5–10 ml (1–2 teaspoons), optionalseasoning such as cumin, garlic powder, onion powder or dried herbs
• 75 ml (5 tablespoons), dividedolive oil
• 355 ml (1½ cups)water

Instructions

1. 1

   Mix the batter

   In a mixing bowl, combine the chickpea flour, salt, pepper, optional seasoning and 45 ml (3 tablespoons) of the olive oil. Add the water, cover the bowl and leave the batter at room temperature for at least 1 hour and up to 4 hours.

2. 2

   Heat the oven

   Position the top rack 20 cm (8 inches) from the grill element. Put a cast-iron or other ovenproof skillet in the oven and heat both to 230°C (450°F).

3. 3

   Add the batter

   Once the pan is hot, carefully take it out of the oven. Pour in the remaining 30 ml (2 tablespoons) of olive oil and swirl to coat the pan. Pour in the batter, sprinkle a little salt over the top and return the pan to the top rack.

4. 4

   Bake and grill

   Bake for 13–15 minutes, until the batter looks set. Switch the grill to high and grill for 3–4 minutes, until the edges are well browned and the top is beginning to colour.

5. 5

   Cut and serve

   Slide the socca out of the pan onto a cutting board, cut it into pieces and serve. Refrigerate any leftovers in a food storage bag for 3–4 days.

What is socca?

Socca is a thin, savoury flatbread traditionally associated with Nice in southern France, where it is made from chickpea flour, water and olive oil. Similar chickpea-flour pancakes are found around the Mediterranean, including farinata in Italy.

This version uses a skillet and a hot oven, followed by a short spell under the grill. That gives the simple batter a set centre and browned edges without needing wheat flour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 5g protein, 13g carbs, 10g fat.

The chickpea flour supplies most of the carbohydrates and some of the protein, while olive oil contributes most of the fat. Serve a piece alongside vegetables and a protein-rich dish for a more rounded plate.

Why chickpea flour works

Chickpea flour provides the structure and nutty, savoury flavour of socca. Whisking it into water creates a pourable batter that firms as it cooks.

Let the batter rest

Resting: cover the mixed batter and leave it at room temperature for at least 1 hour, or up to 4 hours as directed. This is part of the recipe’s timing, so allow for it even though the cooking itself is brief.

Seasoning: black pepper and the optional spices or dried herbs flavour the batter. Keep the seasoning modest if you want the chickpea flavour to stand out.

Get the pan hot

Hot skillet: preheating the oven with the ovenproof pan inside helps the batter start cooking as soon as it is poured in. Use a pan that can safely withstand the oven and grill heat.

Hot oil: swirl the measured oil around the pan before adding the batter, taking care with the hot handle. An even coating helps the socca release for serving.

Look for set batter and browned edges

Bake first: cook for 13–15 minutes, checking that the batter looks set before turning on the grill. The grill stage takes a further 3–4 minutes.

Finish carefully: the top should just begin to brown and the edges should be nicely browned. Keep an eye on it under the grill, as browning can progress quickly.

How to serve socca

Cut the socca into pieces and serve it warm as a snack, starter or side. Its savoury chickpea flavour pairs well with a crisp salad, roasted vegetables or dips.

Recipe notes & tips

• Measure the batter-resting time separately from the oven cooking time.
• Use a skillet with an ovenproof handle that is safe under the grill.
• Have the salt for topping ready before you pour in the batter.
• Swirl the oil carefully to coat the hot pan evenly.
• Watch the socca closely during the final grilling stage.

Variations

• Add cumin: stir it into the batter for a warm, earthy flavour.
• Use dried herbs: mix them into the batter for a more aromatic flatbread.
• Add garlic powder: season the batter with it for a savoury edge.
• Add onion powder: mix it in for a gentle onion flavour.
• Change the pepper: adjust the freshly ground black pepper to suit your taste.

Common mistakes to avoid

• Skipping the rest: the method calls for at least 1 hour, so plan for the batter to sit before baking.
• Using a cool pan: preheat the skillet in the oven as directed to start cooking the batter promptly.
• Choosing a non-ovenproof pan: use cast iron or another skillet rated for the oven and grill.
• Forgetting to coat the pan: swirl in the reserved oil before adding the batter.
• Over-grilling: check after 3 minutes and remove the pan when the edges are browned and the top is starting to colour.

How to store

Keep leftovers in a food storage bag in the refrigerator for 3–4 days. Reheat in the oven or a skillet until warmed through.

Frequently asked questions