French Socca Bread

Socca, the delightful chickpea pancake hailing from the streets of Nice, is a marvellous addition to your cookery repertoire. This simple, gluten-free delight is perfect as a snack or as part of a meal. Plus, it’s vegan! Let’s get cracking, shall we?

Ingredients

250 grams	chickpea flour (8.82 oz or 2 cups)
500 ml	water (17.6 oz or 2 cups)
2 tablespoons	olive oil (1.01 oz or 30 ml)
1 teaspoon	salt (0.18 oz or 5 grams)
1 teaspoon	fresh rosemary, chopped (0.18 oz or 5 grams)
2 cloves	garlic, minced
to taste	Ground black pepper

250 grams

chickpea flour (8.82 oz or 2 cups)

500 ml

water (17.6 oz or 2 cups)

2 tablespoons

olive oil (1.01 oz or 30 ml)

1 teaspoon

salt (0.18 oz or 5 grams)

1 teaspoon

fresh rosemary, chopped (0.18 oz or 5 grams)

2 cloves

garlic, minced

to taste

Ground black pepper

method of cooking

1	Start by whisking the chickpea flour, water, olive oil, and salt in a large bowl until smooth and lump-free. Cover the mixture and let it rest for at least 30 minutes to an hour to allow the flour to hydrate fully.
2	Preheat your oven to 250°C (480°F or Gas Mark 9). Place a large oven-safe frying pan or baking dish inside to heat up.
3	Once the batter has rested, stir in the chopped rosemary and minced garlic. Carefully remove the hot pan from the oven and pour in a generous drizzle of olive oil to coat the bottom. Pour the batter into the hot pan, spreading it out evenly.
4	Return the pan to the oven and bake for 10-15 minutes until the socca is set and the edges are crispy and golden brown.
5	For extra crispiness, you can place the socca under the grill for a couple of minutes, watching closely to prevent burning. Remove from the oven, season with ground black pepper, and slice it up. Serve hot as a snack or part of a meal.

Start by whisking the chickpea flour, water, olive oil, and salt in a large bowl until smooth and lump-free. Cover the mixture and let it rest for at least 30 minutes to an hour to allow the flour to hydrate fully.

Preheat your oven to 250°C (480°F or Gas Mark 9). Place a large oven-safe frying pan or baking dish inside to heat up.

Once the batter has rested, stir in the chopped rosemary and minced garlic. Carefully remove the hot pan from the oven and pour in a generous drizzle of olive oil to coat the bottom. Pour the batter into the hot pan, spreading it out evenly.

Return the pan to the oven and bake for 10-15 minutes until the socca is set and the edges are crispy and golden brown.

For extra crispiness, you can place the socca under the grill for a couple of minutes, watching closely to prevent burning. Remove from the oven, season with ground black pepper, and slice it up. Serve hot as a snack or part of a meal.

1 hour 30 minutes Prep

30 minutes - Cooking

Feel free to experiment with different herbs and spices to add your personal touch to the socca. Serve with fresh salads or as a base for delicious toppings.