Socca from Vieux, Nice

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This recipe is a version of something enjoyed around the word.  It is called a crepe here, a fritatta there, 绉 Zhòuin the middle kingdom and a flat bread down under.  It is a perfect street food; a tasty, filling tidbit you can walk around with and enjoy without making a mess.

Known across the border in Italy as a Farinata, the main characteristic of this unleavened treat is that it is made with garbanzo bean (chickpea) flour, that is allowed to ferment.  This makes for a dense bread that can stand up to pizza toppings, sandwich fixings or simply a drizzle of olive oil and sprinkle of pepper as it is enjoyed in the market of Old Nice.


  • 1 cup Chickpea Flour
  • 1 cup cool water
  • 1 1/2 tbsp olive oil
  • 1 tbsp Herbs De Provence
  • Freshly ground pepper and sea salt, to taste
  • coconut oil as needed

Socca Recipe

Total Time: 45 minutes
Yield: 4 servings
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