Socca with Mushroom Butter

A Provençal flatbread made with chickpea flour, rustic in origin, made with rosemary and an umami-rich mushroom butter. Earthy, golden, and remarkably satisfying—this is a dish that invites slowing down and savoring.

Chef Clayton Allen

Serves 6 as an appetizer

For the Socca

  • 1 C. Chickpea (garbanzo bean) flour

  • 4 C. Water

  • 1 Tbsp. Fresh Rosemary, finely chopped

  • 2 tsp. Sea salt

  • Olive oil, for the pan

Method

  1. In a medium mixing bowl, whisk together the chickpea flour, water, rosemary, and salt until smooth and cohesive.

  2. Cover and refrigerate overnight. (This rest allows the flour to fully hydrate, resulting in a delicate, custardy texture beneath the crisp crust.)

  3. The next day, preheat your oven to a low broil setting. On the stovetop, heat a well-seasoned cast iron skillet over medium-high heat.

  4. Once the skillet is hot, add a generous amount of olive oil (1–2 tablespoons depending on the pan size). Swirl to coat and let the oil fully get hot, about 20 seconds.

  5. Stir the batter vigorously, then ladle into the hot skillet to form a layer about ¼ inch thick.

  6. Transfer the skillet to the oven and broil until the socca is golden at the edges and just set in the center—5 to 7 minutes. Watch carefully to avoid overbaking.

  7. Remove from the oven, loosen the socca gently, and invert onto a plate. Serve warm with mushroom butter and a final flourish of flake salt.

For the Mushroom Butter

  • 1 C. Salted butter, softened

  • 1 C. Mushrooms (porcini, morel, or a seasonal blend), cleaned and roughly chopped

  • Salt to taste

Method

  1. In a skillet over high heat, sauté the mushrooms in 2 tablespoons of the butter and a tsp. of salt. Cook until they’re deeply browned and aromatic—this step is key to unlocking their full flavor. Taste to be sure they are seasoned.

  2. Allow to cool slightly. Then, add the cooked mushrooms and the remaining butter to a food processor. Blend until smooth and spreadable.

  3. Transfer to a jar and store chilled. Keeps for up to 2 weeks.

A Note on Socca
Hailing from the markets of Nice, socca is a naturally gluten free, chickpea crêpe traditionally cooked over open flame and served hot in paper cones. What began as street food has become a beloved blank canvas. Ours leans into the savory with woodsy rosemary and a dollop of mushroom butter—earth meeting earth.

Tess ToddChef Clayton Allen, Appetizer