Wednesday, April 29, 2015


Socca is a creamy, crusty chickpea flour flatbread/pancake found in the south of France. When we were in Nice, I got to eat a gorgeous slab served from a huge pan that had done the right amount of time in a mammoth, wood-burning oven.

Fresh thyme from our potager!

To duplicate that delicious charring in my ordinary home oven, I placed a pizza pan under the oven grill. And to match that memorable creaminess, the batter was covered and left out overnight. One test batch without fermentation had less flavour and a grainier texture.

Fleur de sel, freshly ground black pepper, and a drizzle of olive oil increases the lusciousness

makes a 12 inch/30 cm round

  • Chickpea flour, 3.4 dry oz/95 grams
  • Water, 6.8 fluid oz/200 ml
  • Salt, 1/2 tsp
  • Thyme, dried, 1/4 tsp
  • Olive oil, 1 T for the batter, another one to oil the pan
  • Garnish: fresh thyme, fleur de sel, freshly ground black pepper, and a drizzle of olive oil

The night before, mix the first five ingredients, cover, and let stand at room temperature.

The next day, oil a pizza pan and put under the oven grill. Heat at the highest setting for about ten minutes or until the oil just starts to smoke. Carefully remove and pour the batter until the bottom of the pan is covered.

Grill for about five minutes at a distance from the element and then place it closer for a minute or so till a nice blistering occurs.

Garnish and slice into portions. Then proceed to stuff yourself with this lovely, lovely, lovely stuff!

À la prochaine!


Thyme panisse (chickpea fries) with green peppercorn yogurt sauce
Sweet red pepper & green bean pakora (chickpea fritters)

No comments:

Post a Comment