Socca: A French Street Food Gem

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.

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.

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.

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, we couldn’t resist adding our own twists.

My daughter spread a generous layer of 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 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, 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.

Instructions

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

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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.

4 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

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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

Keyword French street food, gluten free flatbread, how to make socca from chickpea flour, socca

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 or possibly a cake pan as long as it can stand up to the broiler.
• 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.