Marina RazoTiropitas: Phyllo Cheese Triangles 7 days ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 13 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 16 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 1 month ago
Trevor WestChicago Hot Dogs Recipe 1 month ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...
Thank you, dear Darlene!

Socca (Provencal Chickpea Flatbread)

Blossom Lady
Jan 12, 2021 08:15 AM
Socca (Provencal Chickpea Flatbread)

Capturing the heart and soul of the Côte d’Azur is Socca, the famous rustic chickpea flatbread that’s embraced as Nice’s original street food. This Socca recipe will transport you back to Provencal France from your very own kitchen!

Socca is a cross between a rustic flatbread and pancake that is made from chickpea flour, water, and olive oil and is prepared as a batter, poured into a pan, and baked. In southern France it is usually generously peppered. Some variations include caramelized onions which I include because in my opinion it makes it extra amazing. (And though not traditional, adding some smoky bacon lardons makes it even more amazing!)

Made from garbanzo bean flour, socca is naturally gluten free, vegetarian, and vegan. Socca is usually quite thin but you can adjust its thickness according to the pan size you use. It’s baked until nicely browned and crispy on the edges and then served piping hot cut into wedges. Socca is not difficult to make, it just takes a careful eye to get the right balance between generously browned while not over-baking it to the point of being too dry. Serve hot!


  • 1 cup garbanzo bean flour (aka chickpea flour)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 1 cup water , room temperature
  • 3 1/2 tablespoons extra virgin olive oil , divided
  • 1 medium yellow onion , thinly sliced
  • 2 teaspoons chopped fresh rosemary
  • extra olive oil for brushing
  • extra pepper for sprinkling
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Add to bookmarks
Assign tags
No comments