Socca is a traditional flatbread originating from the region of Nice, France. It is made from a simple mixture of chickpea flour, water, olive oil, and salt. The batter is then baked in a very hot oven, resulting in a thin and crispy pancake-like bread.
Typically, socca has a slightly nutty flavor and a savory taste. The chickpea flour lends a distinct earthiness to the bread, making it a unique and versatile dish. Socca can be enjoyed as a snack, appetizer, or even a main course. It is often served straight out of the oven, cut into triangular slices, and enjoyed warm.
The origins of socca can be traced back to the Genoese cuisine, which heavily influenced the culinary traditions of the Ligurian coast, including the region of Nice. Today, socca is a beloved street food in Nice and is often sold by vendors in the famous Cours Saleya market.
Socca is also popular in Mediterranean cuisine and variations of it can be found in other countries, such as Italy (where it is known as farinata) and Algeria (where it is called karane). It is a favorite among those following gluten-free or vegan diets since it does not contain wheat flour or animal products. Socca is often enjoyed with various toppings, such as olive tapenade, sun-dried tomatoes, caramelized onions, or fresh herbs, further enhancing its flavor profile.
