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Published July 23, 2013 | Last Updated March 25, 2025 By Barbara Bianchi 12 Comments

Socca Recipe: A French Street Food Gem

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Socca flatbread, a French street food sensation, is naturally gluten free. (In Italy, it is known as farinata.)

Learn how to make it at home with chickpea flour and a few simple ingredients. Try this easy socca recipe now!

This post has been updated with more helpful tips and a video.

Gluten Free Socca surrounded by toppings

Today, my daughter, who loves to study foreign languages and follows several travel blogs, stumbled upon a fascinating dish during her online explorations.

She burst into the kitchen with excitement, exclaiming, “Mom, I’ve discovered something incredible! In the charming streets of Nice, France, there’s a mouthwatering treat called Socca!”

Curiosity piqued, I listened attentively as she described how street vendors in Nice wielded massive smoking grills to create a unique flatbread.

What intrigued us even more was that this creation was naturally gluten-free, as it was made from humble chickpea flour.

close up of socca flatbread

The French would sprinkle it with salt and pepper, drizzle it with fragrant olive oil, and savor it right off a napkin, reveling in its simplicity and flavors.

We can customize our socca flatbread serving experience with a variety of options. Pair it with your favorite toppings such as the Homemade Salsa With Roasted Tomatoes or bright-tasting Mediterranean Salsa With Tomatoes And Olives. 

Or serve alongside complementary finger foods such as the classic Italian appetizer: Caprese Salad, easy 10-minute Cucumber Bites, simple Grilled Zucchini Rollups, or the classic hors d’oeuvres recipe: Gluten Free Stuffed Mushrooms With Sausage And Bacon.

From batter to crispy flatbread

Intrigued by my daughter’s discovery, we embarked on a culinary adventure to recreate this socca sensation in our very own kitchen.

We couldn’t contain our excitement as we gathered the ingredients, embracing the anticipation of tasting something new and unique.

As the chickpea flour mixed with water, creating a smooth, thick batter, the kitchen filled with an earthy aroma that hinted at the deliciousness to come.

We heated the skillet, watching with anticipation as we poured the batter and spread it into a thin, pancake-like layer.

The sizzle of the batter meeting the hot surface filled the air, while the scent of toasting chickpea flour was making our mouths water.

Our unique twist on socca

After the first bite, we knew this recipe was a keeper. The socca’s slightly crisp exterior gave way to a soft, chewy center bursting with nutty flavors.

We couldn’t help but smile at the delightful combination of simplicity and complexity, all rolled into one delicious flatbread.

While the traditional method of enjoying socca called for a sprinkle of salt and pepper and a drizzle of olive oil or Infused Olive Oil Recipes, we couldn’t resist adding our own twists.

My daughter spread a generous layer of Basil And Pistachio Pesto over her socca, elevating it to new heights. My son and I followed suit, discovering the harmonious fusion of the chickpea flavors with the aromatic basil and Parmesan.

But the most unexpected twist came from John, who poured a little brown gravy over his socca, creating a flavor profile that surprised us all.

The richness of the Velvety Smooth Gluten Free Gravy added a touch of indulgence to the flatbread, creating a comforting combination that we couldn’t get enough of.

As we savored each bite, we couldn’t help but marvel at the serendipity of discovering socca.

It was a reminder that sometimes the most delicious culinary treasures are found in unexpected places. These treasures are just waiting to be uncovered and shared with loved ones.

Hence, I just had to make this naturally gluten free bread-like treat for you.

Ingredients

You can easily make it at home using chickpea flour (garbanzo bean flour), water, and a few simple ingredients: extra-virgin olive oil, salt, ground cumin, thyme, and a clove of garlic.

Ingredients: chickpea flour, water, extra-virgin olive oil. salt, thyme, cumin and garlicInstructions

*Free printable recipe card is available at the end of the post.

First, combine flour, water, salt, cumin, thyme, garlic and some extra-virgin olive oil in a bowl. Now let the batter rest for 2 hours, covered, at room temperature.

whisking batter of flour, water, salt, cumin, thyme, garlic and extra-virgin olive oil in a bowlThen preheat your broiler. Add some extra-virgin olive oil to an oven-safe skillet and heat the skillet in the oven.

Then take the hot skillet from the oven and pour half of the batter, about 6 ounces, into the skillet. Swirl the batter around to fill the bottom of the skillet. (You may use all the batter if you prefer a thicker flatbread).

pouring batter into hot oiled skilletAnd broil until golden.

finished golden broiled socca in a cast iron panServing suggestions

Now it’s ready to slice and enjoy as an appetizer, side dish, or even as a base for dishes like pizza. Apart from the traditional salt, pepper, and olive oil, you can top it with pesto sauce, salsa, gravy, fresh herbs, roasted vegetables, or cheese.

The recipe is enough for two thin socca flatbreads like this picture.

woman's hands holding socca to show how thin it isOr if you prefer, a single thicker socca flatbread like the next picture.

socca on a plate to show how thick it would be if all the batter is used for a single socca

Pro tips and recipe notes

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

  • Your approximate preparation time is only 5 minutes, but allow 2 hours for the batter to rest. This allows the chickpea flour to fully hydrate and helps improve the texture and flavor of the socca. And this procedure additionally enhances the bean’s digestibility.
  • I have only made Socca in my cast-iron which is ideal. But if you don’t have cast-iron, it should be ok in a broiler-safe stainless steel skillet.
  • Socca is a fantastic option for parties or gatherings. You can make a large batch of socca using a 1:1 ratio of chickpea flour to water. This creates a smooth, pourable batter consistency and the right texture. Cut the socca into bite-size pieces and put out a spread serving it with several toppings.
  • Leftovers will keep in an airtight container in the fridge for a week or in the freezer for up to three months. To reheat, simply thaw it in the refrigerator overnight and warm it up in a skillet or toaster.

holding a slice of delicious soccaSocca, with its captivating flavors, has found a permanent place in our family’s repertoire of appetizers and side dishes. Whether enjoyed with a sprinkle of salt and pepper, a drizzle of olive oil, a smear of pesto, or even a pour of savory gravy, socca is a canvas for your culinary creativity.

So, gather your loved ones, take off on your own culinary adventure, and savor the magic of this French street food. Bon appétit!

More recipes like this

Sardines on Cauliflower Toast with Gremolata: Drizzled with olive oil and garnished with a beautiful Mediterranean gremolata, cauliflower toast make an incredibly healthy and delicious lunch or even dinner.

Gluten Free Cauliflower Flatbread: Enjoy these cauliflower flatbreads warm from the skillet and piled with your favorite toppings.

Naturally Gluten Free Southern Spoon Bread: This is a delicious cross between bread pudding and a soufflé. So good.

Au Jus Gravy (Low Carb) – Savor the simplicity of this gravy recipe drizzled on your socca. Each spoonful promises to be a savory indulgence.

6 Mouthwatering Gluten Free Gravies And Sauces: This is a collection of gravies and sauces you might enjoy as toppings on your socca.

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5 from 2 votes

Socca: A French Street Food Gem

Prevent your screen from going dark
You'll love naturally gluten-free socca, a flatbread made with chickpea flour that's served by street vendors In the French city of Nice.
Course Side Dish
Cuisine French
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Batter resting time 2 hours hours
Total Time 2 hours hours 15 minutes minutes
Servings 6
Calories 60kcal
Author Barbara Bianchi

Ingredients

  • 1 cup Bob Red Mill Garbanzo Bean Flour
  • 1 cup water
  • 2 1/2 tablespoons extra-virgin olive oil divided
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1 teaspoon thyme
  • 1 clove garlic

Instructions

  • Combine flour, water, salt, cumin, thyme, garlic and 1 1/2 tablespoons of the olive oil in a bowl.
    Let the batter rest for 2 hours, covered, at room temperature.
    1 cup Bob Red Mill Garbanzo Bean Flour, 1 cup water, 3/4 teaspoon salt, 1/8 teaspoon ground cumin, 1 teaspoon thyme, 1 clove garlic
  • When you're ready to cook, preheat your broiler for 5 minutes.
    Then add a tablespoon of olive oil to a 10-inch oven-safe skillet, brush along the sides of the skillet as well, and heat the skillet in the oven for 4 minutes.
    Note: For this step, I place my skillet on the middle rack of the oven to be sure the oil is not too close to the heat source.
  • Then carefully remove the skillet from the oven (it's hot!), and pour half of the the batter, about 6 ounces, into the skillet.
    (If you prefer, you may pour all of the batter for a single thicker socca.)
  • Broil about four inches from the heat source for about 5 minutes adjusting the cooking time based on the thickness of the socca and desired crispness.
    Remove your socca from the skillet with a spatula. Repeat, brushing the skillet with oil and pouring in the remaining batter to make another socca.
    Slice each with pizza cutter or knife and serve warm or at room temperature as an appetizer, side dish, or even as a base for dishes like pizza.

Notes

 
  • This is the gluten free flour I use in this recipe: Bob's Red Mill Garbanzo Bean flour.
  • The French sprinkle their socca with salt and pepper, drizzle it with olive oil and eat it off a napkin. You can serve it with your favorite toppings. Spread pesto sauce on it, Mediterranean salsa, fresh herbs, roasted vegetables, cheese or brown gravy (gluten free gravy and sauces recipes here.) or whatever you like.
  • Your approximate preparation time is only 5 minutes, but allow 2 hours for the batter to rest. This allows the chickpea flour to fully hydrate and helps improve the texture and flavor of the socca. And this procedure additionally enhances the bean's digestibility.
  • I have only made Socca in my cast-iron skillet which is ideal. But if you don't have cast-iron, it should be ok in a broiler-safe stainless steel skillet.
  • Socca is a fantastic option for parties or gatherings. You can make a large batch of socca using a 1:1 ratio of chickpea flour to water. This creates a smooth, pourable batter consistency and the right texture. Cut the socca into bite-size pieces and put out a spread serving it with several toppings.
  • Leftovers will keep in an airtight container in the fridge for a week or in the freezer for up to three months. To reheat, simply thaw it in the refrigerator overnight and warm it up in a skillet or toaster.

Nutrition

Calories: 60kcal | Carbohydrates: 3.3g | Protein: 1.1g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and wholesome food to the table. She also enjoys drinking robust coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Appetizers & Side Dishes, Bread, Dairy free, French-inspired recipes, gluten free, Nut free, Recipe, Vegetarian

Reader Interactions

Comments

  1. Cher says

    July 24, 2013 at 1:22 pm

    I know Socca, gluten free sounds even better 🙂

    Reply
    • Barbara says

      July 25, 2013 at 10:29 pm

      Yes, Socca is new to me, but I’ll be making it a lot. Did you first have Socca in Nice?

      Reply
  2. J. Ivy Boyter says

    July 24, 2013 at 1:28 pm

    Sounds easy enough … may need to try this!

    Reply
    • Barbara says

      July 25, 2013 at 10:31 pm

      It is easy, like making a pancake. Yet folks will be impressed.
      Thanks for visiting.

      Reply
  3. Kate Williams says

    July 24, 2013 at 1:47 pm

    Mmmm. Mmmmm. Humming. I just saw the Bob’s chickpea flour in my grocery store and wondered what i could make with it. Thanks for the recipe…and a bit of Nice right in my kitchen!

    Reply
    • Barbara says

      July 25, 2013 at 10:35 pm

      Hi Kate,
      What a coincidence. Hope you enjoy it. The cumin gives it a smokey flavor as if you’re on the streets of Nice. 🙂

      Reply
  4. Deb Dutilh says

    July 24, 2013 at 7:01 pm

    Although I am not gluten intolerant I have a gluten free diet and I am a smoothie addict! Your Homestead is such a treasure trove of information and fabulous recipes! Personally, I don’t find it difficult or too restrictive. On the contrary, with recipes like yours, a bit of planning and imagination, it quickly becomes a lifestyle choice. Thanks for all the delicious tips and recipes!

    Reply
    • Barbara says

      July 25, 2013 at 10:45 pm

      Wow Deb,
      Thank you for such an encouraging comment. It’s wonderful to find out that you and others enjoy the recipes I’m sharing.

      Reply
  5. Nancy woodcock says

    August 31, 2013 at 9:20 pm

    We love chick peas and have friends that make falafel with it but this looks great and easy! Love ya Barb!

    Reply
  6. Barbara says

    September 18, 2013 at 12:58 am

    If you love chick peas, you’ll love socca!

    Reply

Trackbacks

  1. Mediterranean Salsa With Tomatoes And Olives - Gluten Free Homestead says:
    February 18, 2020 at 12:13 am

    […] love pairing salsa with this naturally gluten-free socca, a flatbread made with chickpea flour that’s served by street vendors In the French city of […]

    Reply
  2. Spoon Bread With Rosemary And Bacon - Gluten Free Homestead says:
    April 28, 2021 at 4:56 pm

    […] Socca You’ll love naturally gluten-free socca, a flatbread made with chickpea flour that’s served by street vendors In the French city of Nice. Yum. […]

    Reply
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