The traditional Niçoise specialty of chickpea flour and olive oil, baked at very high heat until it forms a deep golden surface, almost burnt in places, while remaining soft and tender in the center. It is served scorching hot, torn into pieces and generously peppered.
Ingredients
- 450 g chickpea flour
- 1350 ml water
- 100 ml extra-virgin olive oil
- 12 g fine salt
- to taste black peppercorns
Method
- Pour the water into a large bowl. Gradually add the chickpea flour while whisking vigorously to obtain a perfectly smooth, fluid batter without lumps.
- Add the salt and most of the olive oil, then whisk again. Reserve the remaining oil to generously grease the baking sheets.
- Let the batter rest for at least one hour at room temperature. This resting time is essential to hydrate the flour and obtain a uniform texture.
- After resting, use a spoon to skim off any foam that may have formed on the surface. Mix the batter gently without incorporating air.
- For traditional baking, heat a wood-fired oven between 300 and 350 °C. Place a round tin-lined copper pan or a heavy metal baking sheet inside so it becomes scorching hot.
- If you do not have a wood-fired oven, place a heavy metal baking sheet or a cast-iron skillet in the upper part of the oven and preheat it to its maximum temperature for at least thirty minutes. Then turn the broiler on to full power.
- Carefully remove the scorching hot pan, coat it generously with the reserved oil, then immediately pour in an even layer of batter. Tilt the pan to distribute the batter without using a spatula.
- Bake immediately near the top of the oven or under the broiler. Cook until the surface is set, deeply browned, and spotted with brown, with crispy and slightly scorched edges. Rotate the pan if the browning is uneven.
- Repeat the baking in several batches if necessary, letting the pan become scorching hot again and oiling it before each batch.
- As soon as it comes out of the oven, loosen the socca with a metal spatula, tear it into large, irregular pieces, and immediately distribute it among the guests.
- Generously grind black pepper over the still-scorching socca. Serve immediately, without sauce and traditionally without utensils.
Nutrition
Per serving
- Energy
- 357.3 kcal
- Protein
- 9.61 g
- Carbohydrate
- 22.82 g
- Fat
- 25.92 g
- Fibre
- 8.56 g
- Calcium
- 54.76 mg
- Iron
- 5.7 mg
- Magnesium
- 187.71 mg
