Socca is a popular street food in Nice, France, and is often enjoyed as an appetizer with a glass of crisp rosé. In my house It is enjoyed at any point of the day. I love having a couple of slices with smashed avocado and poached eggs for breakfast, hummus and sundried tomatoes for lunch, or adding garlic butter and serving as an appetizer with olives.
Everyone will make socca bread slightly different, but the main ingredients are the same: chickpea flour, water, and olive oil. Depending on your preference you can make thicker socca (more like cornbread consistency) or thinner ( thin crust pizza vibes) I like making both depending on how I am going to eat it.
2 cups Chickpea flour (gram flour)
1 tsp baking powder
2 cups water
Salt & pepper
2 tbsp. mixed herbs ( thyme, rosemary, oregano, garlic )
1 tbsp olive oil
1. Add the dry ingredients into a bowl. Pour in the water and mix together until smooth. Leave the mixture for 10 minutes to absorb the water.
2. Preheat the oven and the pan. Add 1 tbsp olive oil to the pan and turn to low heat. Once the oil is hot, pour in the chickpea batter. Tilt the pan so the batter covers the entire surface.
3. Leave to cook for a couple of minutes, before placing the pan into the oven. Allow to cook for 5-8 minutes. The outside should be a little crispy but the inside should be fairly flexible.
4. Slice and serve. Use a flat spatula to remove the socca. Place on a cutting board and slice into equal squares or wedges.