Crispy socca with stracciatella, confit tomatoes and Mediterranean herbs

Ingredients

• 200 gchickpea flour
• 600 mlwater
• 250 gcherry tomatoes (or yellow or red datterini tomatoes)
• to tastesalt
• 1 tspbrown sugar
• to tastefresh thyme
• 1 clovegarlic
• to tasteextra virgin olive oil
• to tastepepper
• 200 gstracciatella cheese
• to tastefresh oregano
• to tastefresh basil

Instructions

1. 1

   Mix the batter

   Put the chickpea flour in a large bowl. Gradually whisk in the water to avoid lumps, then leave the batter to rest for at least 30 minutes.

2. 2

   Season the tomatoes

   Meanwhile, halve the cherry tomatoes and arrange them cut-side up on a baking tray lined with baking paper. Season with salt, the brown sugar, thyme, a crushed garlic clove and extra virgin olive oil.

3. 3

   Bake the tomatoes

   Bake in a fan-assisted oven at 140°C for about 1 hour, until the tomatoes have softened and look slightly wilted.

4. 4

   Finish the batter

   Add salt, pepper and a drizzle of extra virgin olive oil to the socca batter, then stir once more.

5. 5

   Heat the pan

   Lightly oil a round baking tray or ovenproof frying pan and heat it until hot. Pour in the batter and spread it into a thin layer covering the surface.

6. 6

   Bake the socca

   Bake in a static oven at 230°C for 15–18 minutes, until golden on top and crisp around the edges.

7. 7

   Add the toppings

   Let the socca cool slightly, then add spoonfuls of stracciatella, the confit tomatoes and fresh herbs.

8. 8

   Cut and serve

   Cut the socca into wedges and serve immediately.

What is socca?

Socca is a thin chickpea-flour flatbread associated with Nice and the French Riviera, where it is often served hot and cut into pieces. Its simple batter develops a toasted surface and tender middle when cooked in a very hot pan.

Here, the classic base gets a fresh, generous topping of slow-baked tomatoes, stracciatella and Mediterranean herbs. It brings together crisp edges, creamy cheese and concentrated tomato sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 17g protein, 32g carbs, 23g fat.

The chickpea flour supplies most of the carbohydrates and some of the protein, while the stracciatella and olive oil contribute much of the fat. For a more balanced plate, serve a wedge with a generous green salad or other vegetables.

A smooth chickpea batter

Gradual mixing: add the water in stages while whisking so the flour hydrates evenly and lumps are less likely.

Resting time: leave the batter for at least 30 minutes before cooking. This gives the flour time to absorb the water and makes the mixture easier to spread.

Slow-bake the tomatoes

Cut-side up: arrange the halved tomatoes with their cut surfaces facing upwards so they can soften and concentrate in the oven.

Gentle heat: at 140°C, the tomatoes take about an hour to become slightly wilted rather than quickly browned. Their sweetness balances the savoury chickpea base and creamy topping.

Getting a crisp socca

Hot pan: heat the lightly oiled tray or ovenproof frying pan before adding the batter, then spread the mixture in a thin, even layer.

Doneness cues: look for a golden surface and crisp edges after 15–18 minutes at 230°C in a static oven. If the centre still looks wet, give it a little longer and check again.

Add the cheese after baking

Slight cooling: let the socca rest briefly before topping it, so the stracciatella stays creamy rather than melting completely into the hot base.

Fresh herbs: add the oregano and basil at the end to preserve their bright aroma. Tear larger leaves by hand if needed.

A relaxed dish to share

Serve the socca straight after cutting, while the base is still crisp and the cheese is cool and soft. A green salad or simply dressed seasonal vegetables make an easy accompaniment.

The preparation has two useful stages: the tomatoes bake while the batter rests, then the socca cooks at a higher temperature. Plan for the full 130 minutes, including the separate oven timings.

Recipe notes & tips

• Whisk the water into the chickpea flour gradually to help keep the batter smooth.
• Give the batter its full 30-minute rest while the tomatoes are prepared.
• Keep the tomato halves cut-side up so their juices stay in the fruit as it bakes.
• Heat the lightly oiled pan before pouring in the batter for a better chance of crisp edges.
• Wait until the socca has cooled slightly before adding the stracciatella.
• Serve as soon as it is cut to enjoy the crispest texture.

Variations

• Use datterini: swap in yellow or red datterini tomatoes as suggested.
• Change the herbs: use any combination of the listed fresh thyme, oregano and basil.
• Add extra pepper: finish the batter with a little more pepper for a more pronounced savoury note.
• Serve with salad: pair each wedge with a fresh green salad for a lighter-feeling meal.
• Make smaller pieces: cut the socca into bite-sized portions for sharing as a starter.

Common mistakes to avoid

• Adding all the water at once: whisk it in gradually to reduce lumps.
• Skipping the batter rest: leave it for at least 30 minutes so the flour can hydrate.
• Browning the tomatoes too quickly: keep the oven at 140°C and bake until they are slightly wilted.
• Pouring into a cool pan: heat the lightly oiled tray or pan first to help the socca crisp.
• Making the layer too thick: spread the batter thinly across the whole surface for more even cooking.
• Topping while piping hot: allow the socca to cool slightly so the stracciatella retains its creamy texture.

How to store

Socca is best served immediately, when its edges are crisp. If you have leftovers, refrigerate them in a covered container for up to 2 days; reheat the base in a hot oven or pan, then add fresh toppings.

Frequently asked questions