Go Back

Socca

compliments of Les Petits Farcis
The Ultimate French Niçois Street Food
Course dinner
Cuisine French
Servings 4 People

Equipment

  • 1 Socca or pizza pan with a rim measuring 11-12 inches or two shallow 9 inch metal cake tins

Ingredients
  

  • 1 & 1/2 cups Chickpea flour, preferably Italian (200 g)
  • 2 tsp Salt (8 g)
  • 2 cups Water (500 ml)
  • 1/4 cup Plus 2 tbsp olive oil (50 ml plus 30 ml)
  • Black pepper 

Instructions
 

  • In a small bowl, sift the chicpea flour and mix it with the salt. Add the water gradually, whisking to remove any lumps.
  • Stir in 2 tbsp (30ml) of olive oil.
  • Let the batter rest for at least 1 hour and up to 24 hours before cooking the socca - the longer, the better.
  • Preheat the oven to the highest heat, around 520°F (270°C).
  • Heat the pan in the oven for 5 minutes.
  • Remove the pan form the oven and pour in the 1/4 cup (60ml) of olive oil.
  • Add the batter and stir it lightly with the oil in th pan (the batater should be no thicker than 1/4 inch (or 0.5 cm)
  • Cook for 18 minuest, shaking the pan after the first five minutes.
  • Remove the socca when the color is deep golden and serve immediately. Cut into rough pieces, adding plenty of pepper.
Keyword classic French street food, cook Hélène Barale, Niçois