If there's one dish I remember from my walks through Old Nice, it's the socca , fresh from the wood-fired oven. This large chickpea flour pancake is an institution, a moment of sharing, eaten with your fingers, generously peppered. It's crispy on the edges and melts in your mouth, and above all, very simple to prepare. And the icing on the cake? It's naturally gluten-free. Originally a poor man's dish, it was the energy-boosting snack of workers and fishermen on the docks, cooked on large circular copper plates. It shares a direct lineage with the farinata , its twin sister from Liguria, as well as with the cecina . A very similar variant can also be found in Algeria under the name calentica (or karentica), often flavored with cumin and eggs. Whether it comes from Nice, Genoa or Oran, it remains the universal symbol of a cuisine of sharing, gluten-free and cooked over a wood fire.
Ingredients
Preparation
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In a bowl, pour the chickpea flour. Gradually add the water, whisking vigorously to avoid lumps.
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Stir in the olive oil and salt. Mix well. The batter should have the consistency of a thin pancake batter.
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Let the dough rest for at least 30 minutes at room temperature (this allows the flour to hydrate properly).
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Preheat your oven to its highest setting (grill setting if possible, 280°C or higher). Place a round baking tray (ideally copper or cast iron) inside so that it is piping hot.
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Drizzle a little oil onto the hot baking sheet, then pour the batter to a thickness of 2 to 3 mm. Bake at the very top of the oven.
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As soon as the socca is golden brown and brown spots appear (about 5-7 minutes), remove it from the oven. Cut into irregular pieces, season very generously with pepper, and serve immediately.
