Sheet-Pan Socca is a rustic, naturally gluten-free flatbread from the South of France that’s made from just chickpea flour, water, olive oil, and salt. This savory pancake has a crispy, golden exterior with a tender, slightly custardy interior that’s utterly addictive. Baked in a hot oven on a sheet pan, socca develops beautiful caramelized edges while the center remains soft and flavorful with a subtle nuttiness from the chickpea flour. Traditionally sold by street vendors in Nice and enjoyed as a snack or appetizer, this version is easy to make at home and endlessly customizable with toppings like fresh herbs, vegetables, or cheese. Perfect as an appetizer, side dish, or light meal, socca is wholesome, protein-rich, and delivers maximum flavor with minimal ingredients. It’s the kind of simple, honest food that proves the best dishes don’t need to be complicated.
Serving Quantity: 6 servings
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 2 hours 30 minutes (including resting time)
Ingredients:
- 2 cups chickpea flour (also called besan or gram flour)
- 2 cups water
- Quarter cup extra virgin olive oil (plus more for pan)
- 1 and a quarter teaspoons salt
- Half teaspoon black pepper
- 1 teaspoon fresh rosemary (finely chopped)
- 2 cloves garlic (minced, optional)
- Half teaspoon cumin seeds (optional)
- Quarter teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil (for drizzling)
- Flaky sea salt (for finishing)
- Fresh herbs (such as parsley, cilantro, or basil, for garnish)
- Lemon wedges (for serving)
Nutrition Information (Per Serving):
- Calories: 245
- Protein: 9g
- Carbohydrates: 24g
- Fat: 13g
- Sugar: 4g
- Sodium: 495mg
- Fiber: 6g
- Cholesterol: 0mg
- Iron: 3mg
- Folate: 165mcg
1. Make the Batter
In a large mixing bowl, whisk together the chickpea flour and water until completely smooth with no lumps remaining. This takes about 2 minutes of vigorous whisking. The batter should be thin and pourable, similar to heavy cream consistency. Add the quarter cup of olive oil, salt, black pepper, and chopped rosemary. Whisk again until everything is thoroughly combined. If using garlic, cumin seeds, or red pepper flakes, add them now and whisk to distribute evenly. The batter will look pale yellow and quite liquid, which is exactly right.
2. Rest the Batter
Cover the bowl with a kitchen towel or plastic wrap and let the batter rest at room temperature for at least 2 hours, or up to 8 hours. This resting period is crucial as it allows the chickpea flour to fully hydrate, which creates better texture and prevents graininess in the final product. The batter will thicken slightly as it sits and may develop a layer of water on top, which is normal. Simply whisk it again before using. Some bubbles may form on the surface, which shows the batter is developing flavor.
3. Preheat the Oven and Pan
About 30 minutes before you’re ready to bake, place a large rimmed baking sheet or a 12-inch cast iron skillet in the oven. Preheat the oven to 450 degrees Fahrenheit with the pan inside. This step is essential for achieving the characteristic crispy bottom and edges of socca. The pan needs to be screaming hot when you add the batter, similar to making Yorkshire pudding or popovers. Don’t skip the preheating or your socca will be soft and pale rather than golden and crispy.
4. Prepare the Pan
Once the oven and pan are fully preheated, very carefully remove the hot pan using oven mitts. The pan will be extremely hot, so work quickly and carefully. Add about 2 tablespoons of olive oil to the hot pan, swirling to coat the entire bottom and slightly up the sides. The oil should sizzle immediately when it hits the hot pan. This creates the crispy, golden crust that makes socca so irresistible. Work near the oven so you can return the pan quickly.
5. Pour and Bake
Give the rested batter one final whisk to recombine everything. Carefully pour the batter into the center of the hot, oiled pan. It should sizzle when it hits the surface. Quickly tilt the pan to spread the batter into an even layer covering the entire surface. The batter should be about a quarter inch thick. Immediately return the pan to the hot oven. Bake for 15 to 20 minutes without opening the oven door. The socca is ready when the edges are deeply golden brown and crispy, the top is set and lightly golden in spots, and the center is just firm to the touch.
6. Broil for Extra Crispiness
For the most traditional socca with charred spots and extra crispy top, turn on the broiler during the last 2 to 3 minutes of baking. Watch very carefully as broilers vary in intensity and the socca can go from perfectly spotted to burnt quickly. You want dark golden patches and some charred spots, which add wonderful flavor and texture. The socca should puff up slightly during baking and may have some bubbles and blisters on the surface, which is exactly what you want.
7. Finish and Serve
Remove the pan from the oven and immediately drizzle the hot socca with a bit more olive oil. Sprinkle with flaky sea salt and freshly cracked black pepper. The salt on the hot surface creates wonderful flavor contrast. Let the socca cool in the pan for just 2 to 3 minutes to set slightly, then cut into wedges or irregular pieces using a pizza cutter or sharp knife. Garnish with fresh herbs and serve warm with lemon wedges for squeezing over the top. Socca is best eaten fresh and warm, though leftovers can be reheated.
Tips for Perfect Sheet-Pan Socca
Chickpea flour is essential for authentic socca. You can find it at health food stores, Indian markets where it’s called besan, or in the baking aisle of well-stocked supermarkets.
The long resting time isn’t optional. It makes the difference between grainy, raw-tasting socca and smooth, flavorful results. Plan ahead and let the batter rest.
A screaming hot pan is crucial. Don’t rush the preheating. The pan should be so hot that water immediately evaporates when sprinkled on it.
Use a large, shallow pan rather than a deep dish. Sheet pans or cast iron skillets work best. Deeper pans create thick, cake-like socca instead of the traditional thin, crispy version.
Don’t make the batter too thick. It should spread easily and be quite thin in the pan. Thick socca won’t get crispy and has a dense, heavy texture.
Customize the toppings before baking. Try thinly sliced onions, cherry tomatoes, olives, capers, anchovies, or crumbled cheese scattered over the batter before baking.
For a breakfast version, top the hot socca with a fried egg, avocado, and hot sauce. The runny yolk mixing with the crispy socca is incredible.
Socca makes an excellent base for toppings like hummus, labneh, roasted vegetables, or fresh salads. Use it like a flatbread or pizza crust.
The batter can be made up to 24 hours ahead and stored covered in the refrigerator. Bring to room temperature and whisk before using.
If you don’t have time for the full rest, let it sit for at least 30 minutes. It won’t be quite as good but still tasty.
Add different spices to customize the flavor. Za’atar, smoked paprika, turmeric, or curry powder all work beautifully with chickpea flour.
For crispier socca, use less batter and spread it thinner. For softer, more custardy socca, use more batter for a thicker layer.
Socca is naturally vegan and gluten-free, making it perfect for those with dietary restrictions. It’s also high in protein from the chickpea flour.
Leftover socca can be cut into strips and fried in olive oil until extra crispy to make socca “fries” or croutons for salads.
In Nice, socca is traditionally seasoned just with salt and pepper and eaten with your hands while still hot. Keep it simple for authentic flavor.
Serve as part of a Mediterranean mezze spread with olives, roasted peppers, fresh vegetables, and dips for a complete meal.
The edges and corners are the best parts with maximum crispiness. Cut those pieces first and enjoy them while they’re hot.
Make mini individual soccas in a muffin tin for appetizers. Fill each cup about halfway and bake for 12 to 15 minutes.
Try sweet socca by reducing salt, adding cinnamon and vanilla, and serving with maple syrup and berries for an unusual but delicious breakfast.
Different regions have variations. In Italy it’s called farinata, in southern France it’s panisse. Each has slight variations but the same delicious base.
