SOCCA: Mediterranean CHICKPEA PANCAKE

Socca Recipe An authentic taste of the Med.

Serves: 4–6 as an appetizer or snack

Prep Time: 5 minutes (plus resting time)

Cook Time: 20–25 minutes

Total Time: ~1 hour (including batter resting)

Ingredients

•  1 cup (100g) chickpea flour (also called garbanzo bean flour or besan)

•  1 cup (240ml) water

•  2 tablespoons extra-virgin olive oil (plus extra for greasing the pan)

•  1 teaspoon Opito Bay sea salt

•  Freshly ground black pepper (optional, for serving)

•  Optional: 1/2 teaspoon chopped fresh rosemary or a pinch of cumin (for a Ligurian or Niçoise variation)

Equipment

•  A 10–12-inch (25–30 cm) oven-safe skillet or pizza pan (cast iron or a round metal baking pan works best)

•  Whisk

•  Mixing bowl

•  Oven (preheated to the highest temperature possible, ideally 450–500°F / 230–260°C)

Instructions

1.  Prepare the Batter:

           •  In a medium mixing bowl, whisk together the chickpea flour, water, 2 tablespoons olive oil, and salt until smooth and free of lumps. The batter should be thin, like pancake batter.

           •  Cover and let the batter rest for at least 30 minutes (or up to 2 hours) at room temperature. This allows the chickpea flour to hydrate fully, improving texture.

2.  Preheat the Oven and Pan:

           •  Place your skillet or baking pan in the oven and preheat to the highest temperature your oven allows (450–500°F / 230–260°C). For best results, let the pan heat for at least 20 minutes to mimic the high heat of a traditional wood-fired oven.

           •  If your oven has a grill setting, you can use it for the final few minutes to achieve a crispy, charred top.

3.  Grease the Pan:

           •  Carefully remove the hot skillet from the oven. Add 1–2 tablespoons of olive oil to generously coat the bottom and sides. Swirl to ensure even coverage. The oil should sizzle slightly.

4.  Pour and Bake:

           •  Whisk the batter briefly to reincorporate, then pour it into the hot, oiled skillet. Swirl gently to spread the batter evenly (it should be about 1/4-inch / 6mm thick).

           •  Place the skillet in the oven and bake for 15–20 minutes, or until the edges are golden and crispy and the center is set but still slightly soft.

           •  Optional: For a charred, authentic finish, switch the oven to grill for the last 2–3 minutes, watching closely to avoid burning.

5.  Serve:

           •  Remove the socca from the oven and use a spatula to transfer it to a cutting board. Cut into wedges or irregular pieces (as served in Nice) or squares (common in Genoa).

           •  Sprinkle with freshly ground black pepper.

           •  Serve immediately while hot and crispy, as socca softens as it cools.

Tips for Authenticity

•  Chickpea Flour: Use high-quality chickpea flour for the best flavor. Check that it’s fresh, as old flour can taste bitter.

•  Hot Pan: A screaming-hot pan is key to achieving the crispy edges characteristic of traditional socca.

•  Variations: In Liguria, fainâ might be topped with a sprinkle of rosemary or even thin slices of onion before baking. In Nice, it’s typically kept plain with just black pepper.

•  Texture: Socca should have a crispy exterior and a slightly creamy or custardy interior. Adjust baking time to avoid overcooking, which can make it dry.

Serving Suggestions

•  As a Snack: Serve with a glass of chilled white wine or rosé, as is traditional in Nice.

•  As a Side: Pair with Mediterranean dishes like ratatouille, tapenade, or a simple green salad.

•  Toppings (Optional): While not traditional, modern variations might include a sprinkle of sea salt, grated cheese (like Castelmagno in Piedmont), anchovies or a drizzle of pesto.