It’s quick, it’s easy and incredibly versatile.
This is one of my staple recipes. It works year-round and makes putting together a meal or snack feel effortless.
If you've not heard of socca, allow me to introduce you.
Socca is a flatbread from the south of France. It’s France’s version of take away or street food. It’s a chickpea flour based pancake that’s traditionally baked in a wood-fired oven at outdoor markets. It’s often served on its own with a drizzle of olive oil.
I originally fell upon this recipe by David Liebovitz a few years ago. And I’m so thankful because socca is a recipe I turn to often. I love it for a few reasons. Initially, I was won over by the few simple ingredients it takes to pull this together. And, it’s such an easy recipe. Just a little bit of whisking, some time left to let sit, a few minutes at the stove, and voilà, a meal or snack is ready in under 10 minutes.
It’s the perfect solution to end an afternoon of errands. I often make the batter before I step out for an afternoon. By the time I'm back home, it’s ready to go. I’ve even left the batter overnight, because let’s be honest, sometimes life happens. And it’s still great the next day. If you do leave the batter overnight, cover it tightly and keep in the fridge until you’re ready to use it.
My version uses socca as a pizza base of sorts. The recipe below produces a slightly more chewy and less crispy pizza base. I load this base up with toppings, so it feels more like a meal or hearty snack. Add a side salad and you have dinner. The combination of toppings are limited only by your imagination. Some of my favourites are:
- thinly sliced avocado
- microgreens
- sauteed onions
- sauteed mushrooms
- kale or spinach
- goat’s cheese
- thinly sliced tomatoes
- fresh basil
- pesto. This pesto recipe or that pesto recipe work really well
Pictured, I used microgreens, kale, sauteed onions + chanterelle mushrooms, with a fresh grinding of pepper. In a word - delish.
I’ve experimented with this recipe over the years and tried many spices + herbs, from cumin to minced garlic to smoked paprika. Chives was the winner for me and that's what I’m sharing with you today. I hope you enjoy this as much as I do.
I’ve also played with cooking methods + times. I always go back to the softer, slightly chewier version over the more traditional crispy texture. This softer, chewier version also lends itself to being used as a wrap, which I quite like.
When making this, the batter will be very liquid. It will firm up quickly into a pancake within minutes on the stove.
Socca
inspired by David Lebovitz
makes three 9” socca pizza bases or four 6” socca pizza bases
1 cup chickpea flour
1 cup water
3 Tbsp extra virgin olive oil, divided
1 1/4 Tbsp fresh chives, chopped
3/4 tsp Himalayan salt
How to:
- In a medium bowl, whisk together chickpea flour, water, 2 Tbsp extra virgin olive oil, chives and salt
- Set batter aside to rest, lightly covered for at least 2 hours
- In a cast-iron skillet, heat 1/2 tablespoon of extra virgin olive oil over medium high heat
- For larger socca, pour enough batter into skillet to cover the base. For smaller socca, pour about 1/3 cup of batter into hot skillet
- After about 3 minutes, when bubbles surface on batter and the edges start to become crispy, flip the socca over using a spatula. After about 1 minute, remove from skillet
- Repeat with the remaining batter, adding the remaining 1/2 tablespoon of olive oil to the skillet as needed
- Keep cooked soccas in a warm oven while cooking the remaining batter
- Serve hot with desired toppings
Note: If using cheese as a topping, place loaded socca on a baking sheet in a 425F preheated oven for about 5 minutes until cheese has melted.
Has this recipe inspired you? I'd love to know what combinations you’ve come up with in comments below.