Vegan Chickpea Flour Socca with Rosemary and Black Pepper
A crisp-edged, custardy-centered French flatbread made from just chickpea flour, water and olive oil, then scented with rosemary and plenty of black pepper. Naturally vegan and gluten-free, it comes together from a simple batter and bakes in a screaming-hot skillet.
- Prep
- 12 min
- Cook
- 14 min
- Wait
- 35 min
- Total
- 1 hr 1 min
- Makes
- 1 large 12-inch flatbread (8 wedges)
Steps
Before you start
- Plan for a 30-minute batter rest; the flour needs time to hydrate or the socca will taste raw and gritty.
- You need an oven-safe 12-inch (30 cm) skillet, preferably cast iron. The pan must be preheated in the oven so the batter sizzles on contact.
- Sift or whisk the chickpea flour if it looks clumpy; it lumps easily.
- Use oven mitts for the skillet handle. It stays dangerously hot for a long time after baking.
Whisk the batter
- In a large bowl, whisk the chickpea flour, fine sea salt and ½ tsp black pepper together.
- Pour in the water and 1 Tbsp (15 ml) olive oil.
- Whisk vigorously for about 1 minute, pressing out any lumps against the side of the bowl.
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Ready when: Batter is completely smooth and pours like thin crepe batter, with no dry pockets of flour.
Tip: Add the water gradually if you struggle with lumps: whisk in about a third first to form a paste, then thin it out.
Rest and preheatOven 450°F / 230°C
- Cover the bowl and let the batter rest at room temperature for 30 minutes.
- After the first 10 minutes, place the empty 12-inch skillet on the middle rack and preheat the oven to 450°F (230°C), so the pan heats for the final 20 minutes.
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Ready when: Batter looks slightly thicker, and a few bubbles or foam may sit on top.
Tip: Don't skip the rest; a rushed batter bakes up pasty and bitter.
Skim and seasonOven 450°F / 230°C
- Use a spoon to skim off any foam from the surface of the batter and discard it.
- Stir in 2 tsp of the chopped rosemary, reserving the remaining 1 tsp for the top.
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Ready when: Surface is clear of foam and rosemary is evenly distributed.
Tip: Stir gently so you don't whip air back in.
Oil the hot skilletOven 450°F / 230°C
- Wearing oven mitts, carefully pull the oven rack out partway and add 2 Tbsp (30 ml) olive oil to the hot skillet.
- Swirl to coat the bottom and slightly up the sides.
- Leave the skillet on the rack or set it on a heatproof surface.
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Ready when: Oil shimmers and flows quickly across the pan.
Tip: The handle is extremely hot. Drape a towel or a mitt over it as a reminder.
Pour the batterOven 450°F / 230°C
- Quickly stir the batter once, then pour it into the center of the hot skillet.
- It should sizzle.
- Tilt the pan gently to spread the batter to the edges in an even layer about ⅛ inch (3 mm) thick.
- Sprinkle the remaining 1 tsp rosemary over the top and slide the rack back in.
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Ready when: Batter sizzles at the edges as it hits the pan.
Tip: Stir right before pouring; the flour settles quickly.
Bake the soccaOven 450°F / 230°C
- Bake at 450°F (230°C) for 12 to 15 minutes, without opening the oven for the first 10 minutes.
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Ready when: The surface is set and matte with a few dark golden-brown spots, and the edges are crisp and pulling away from the pan.
Tip: If the top is pale but the edges are dark, bake 1 to 2 minutes more; the center should not jiggle.
Cool, slice and serve
- Using oven mitts, remove the skillet and let it stand for 5 minutes.
- Loosen the socca with a thin metal spatula, slide it onto a cutting board and cut into 8 wedges.
- Finish with freshly ground black pepper and serve warm.
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Ready when: Socca slides freely when the pan is shaken and holds its shape when sliced.
Tip: Serve right away; socca is best while the edges are still crisp.
Good to know
Tips
- Make sure the skillet is properly hot before pouring; the sizzle creates the crisp, lacy bottom.
- Keep the batter thin. A thicker layer will bake up dense and gummy rather than custardy and crisp.
- For extra browning, broil the baked socca for 1 to 2 minutes, watching constantly.
- Top with sliced olives, caramelized onions or a drizzle of olive oil for variation.
Make ahead
The batter can be whisked (without rosemary) up to 24 hours ahead and refrigerated, covered. Bring it to room temperature, skim any foam, stir in the rosemary and proceed from preheating the skillet.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: airtight up to 3 days. Freezer: separated by parchment, up to 2 months. Reheat in a 400°F (200°C) oven or a dry skillet for 4 to 6 minutes until the edges re-crisp.
Substitutions
- fresh rosemary leaves → fresh thyme leaves or 1 tsp dried rosemary. Use 1 tsp dried rosemary total, crushed between your fingers, and add it all to the batter.
- extra-virgin olive oil → avocado oil. Has a higher smoke point, which helps if your skillet runs very hot; the flavor will be milder.
- water → unsweetened vegetable broth. Adds savory depth; reduce the salt to ½ tsp if the broth is salted.
- chickpea flour (besan or garbanzo flour) → gram flour. Same product as besan; use the same weight. Do not substitute roasted chickpea flour, which tastes much stronger.
