March 19, 2021


Socca served on a granite serving board


Socca is a specialty from Nice, France. Also known as farinata from Italy. It is like a flatbread or crispy pancake and is made with naturally gluten-free chickpea flour, water, and olive oil. So simple, but don’t be fooled it's divine, kid-friendly, easy to make, gluten-free, and so versatile. Like a pizza or crêpe, there are many ways to serve it.

  • Author: Caterina De Falco
  • Prep Time: Active prep time 5 minutes. Let sit for 30 minutes
  • Cook Time: 20-30 minutes
  • Total Time: 25-35 minutes



1 cup chickpea flour

1 cup water

2.5 tbsp olive oil

Sea salt and fresh ground pepper


Whisk all ingredients together in a bowl, and add fresh rosemary-optional.
Socca batter with fresh rosemary

Then cover with a kitchen towel.  Let sit for 30 mins to 2 hours to soften the socca.  I have left it all day, and it is just as good. 

Preheat oven to 450 degrees.  Generously coat a cast iron or regular pan but not non-stick.  A cast-iron pan is ideal, you can also use a crêpe pan.

Coat the pan generously with olive oil and warm in the oven for 10 minutes.  Remove the pan from the oven (using an oven mitt, of course)

Wisk the socca again. This is necessary after it has been sitting for any length of time. 

Pour batter into the hot pan.  Put the pan back in the oven and bake. It takes about 15-20 minutes to bake, depending on the size of the pan and your oven.   It is done when the edges start to crisp.  

Top with sea salt and serve.  See notes for other serving ideas.

If you are using a crepe pan, you can split the batter and make two. 


The real fun is in the serving ideas

Top with pesto, tapenade or tomato sauce.

Socca with dried rosemary sprinkled on top


A ceramic crock of herbs de Provence

Sprinkle dried rosemary or herbs de Provence on top.

Top the socca with arugula salad tossed with lemon dressing, cherry tomatoes, and Parmesan cheese. 

Socca topped with arugula salad and green olive tapenade

Serve socca like a  pizza with tomato sauce with or without mozzarella.

socca cooking in a cast iron crepe pan

 I often cook "au pif", as we say in France, which means without a recipe.  You’ll find this style of cooking helps you cook faster and makes cooking easier. With many recipes, you don’t need exact measurements, just a little kitchen intuition.

Write to me if you have any questions on the recipes.

Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

A crêpe pan is ideal for making socca. It is light and easy to work with—a must-have kitchen tool.

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