Chickpea flour: 200 g
Water: 600 ml
Stracciatella: 200 g
Cherry tomatoes (or yellow/red datterini): 250 g
Brown sugar: 1 tsp
Garlic: 1 clove
Fresh thyme: to taste
Fresh oregano: to taste
Fresh basil: to taste
Salt: to taste
Pepper: to taste
Extra virgin olive oil: to taste
Crispy chickpea flour is the base of this fresh, convivial recipe inspired by the cuisine of the French-Italian Riviera
Socca is a traditional dish made from chickpea flour, water and extra virgin olive oil. Originally a staple food between Nice and the French-Ligurian Riviera, it has now made a comeback in contemporary bistros and wine bars thanks to its simplicity and versatility. Crispy on the outside and soft on the inside, socca lends itself perfectly to being reimagined with fresh, seasonal ingredients to suit different tastes and occasions.
Its ancient origins lie in the Mediterranean tradition of chickpea-based dishes, which have been popular for centuries in Liguria, Provence and along the French coast. Traditionally, it was cooked in large round copper pans in wood-fired ovens and served piping hot, often eaten on the street or in town markets.
In recent years, socca has been rediscovered in contemporary gastronomy thanks to the resurgence of alternative flours and simple yet flavorful plant-based dishes. Today, it frequently appears on the menus of wine bars and more relaxed fine-dining establishments as a lighter, more convivial alternative to classic focaccia and flatbreads.
In this version, the base is topped with stracciatella, confit tomato and Mediterranean herbs to create a balance of savory flavor, acidity and freshness. It’s an easy-to-prepare recipe, perfect for sharing at a summer gathering or for a slightly different aperitif.
- Pour the chickpea flour into a large bowl and add the water a little at a time, stirring with a whisk to prevent lumps from forming.
- Leave the mixture to rest for at least 30 minutes.
- Meanwhile, cut the cherry tomatoes in half and arrange them on a baking tray lined with baking paper. The cut side should be facing upwards.
- Season with salt, brown sugar, thyme, a crushed clove of garlic and extra virgin olive oil.
- Bake the cherry tomatoes in a fan-assisted oven at 140°C for about 1 hour until they are slightly wilted.
- Return to the socca batter and add salt, pepper and a drizzle of extra virgin olive oil. Stir one last time.
- Heat a round baking tray or ovenproof frying pan, lightly greased with oil, until hot. Pour in the mixture, spreading it into a thin layer to cover the entire surface.
- Bake in a static oven at 230°C for 15-18 minutes until the surface is golden brown and crispy around the edges.
- Allow the socca to cool slightly, then top with spoonfuls of stracciatella, the confit tomatoes and fresh herbs.
- Cut into wedges and serve immediately.
