Sheet-Pan Socca (Savory Chickpea Pancake)

Published June 18, 2025

Recipe Overview

• Total Time: 1 hour 40 minutes

• Prep Time: 10 minutes

• Cook Time: 30 minutes (baking) + 1+ hour resting (batter hydration)

Ingredients

• 2¼ cups (250g) chickpea flour (preferably stone-ground for enhanced nuttiness)

• 2 teaspoons kosher salt (e.g., Diamond Crystal; adjust to taste for salt sensitivity)

• 1 teaspoon fennel seeds (toasted lightly for deeper anise notes, optional but recommended)

• ½ teaspoon dried rosemary (or 1 tablespoon fresh, chopped)

• ½ teaspoon crushed red pepper (optional, for subtle heat)

• Freshly ground black pepper (generous grind)

• 3 tablespoons olive oil (plus ⅓ cup for baking)

• 2 scallions, thinly sliced (white and green parts separated for garnish if desired)

• ¼ cup grated pecorino or Parmesan (optional, for salty depth; omit for vegan adaptation)

• 12 oil-packed anchovy fillets (optional, for umami; omit for vegetarian version)

Preparation

Step 1: Prepare Dry Base & Oil Blend

In a large mixing bowl, combine chickpea flour, kosher salt, toasted fennel seeds (if using), dried rosemary, crushed red pepper (if using), and freshly ground black pepper. Pour in 3 tablespoons olive oil and whisk vigorously to coat the flour evenly. This step emulsifies the oil into the dry ingredients, preventing clumping during batter mixing and aiding in gluten development (minimal, in chickpea flour).

Step 2: Hydrate & Rest the Batter

Measure 2½ cups (595ml) room-temperature water. Add half the water to the dry mixture, whisking continuously to form a smooth, lump-free batter. Gradually pour in the remaining water, whisking until the batter reaches a thin, flowing consistency (similar to thin pancake batter).

Critical Note: Cover the batter tightly with plastic wrap or a lid and let rest at room temperature for at least 1 hour (ideally 2–3 hours). Longer resting (up to 5 days) in the refrigerator is encouraged, as it allows chickpea starches to hydrate fully, reducing grittiness and intensifying flavor.

Step 3: Preheat the Sheet Pan

Preheat the oven to 550°F (290°C) (use convection if available for even heat). Place an 18×13-inch (45×33cm) rimmed sheet pan directly on the oven rack and preheat for 10–15 minutes to ensure maximum heat penetration.

Step 4: Prepare & Pour the Batter

Using oven mitts, carefully remove the hot sheet pan from the oven. Place it on a stable, heat-resistant surface. Slowly pour in the ⅓ cup olive oil—the pan will be extremely hot, so use caution to avoid burns or warping.

Quickly whisk the batter once more (it may thicken slightly during resting) and pour it into the pan. Use a fork to gently swirl the batter, ensuring the oil coats all corners (pooling oil will cause uneven browning). Scatter the scallions (and anchovies/cheese, if using) evenly over the surface.

Step 5: Bake Until Crisp

Return the pan to the oven and bake for 18–20 minutes. The socca is ready when the top is deeply golden-brown, crisp, and the edges have pulled slightly away from the pan’s sides. Avoid opening the oven during baking, as temperature fluctuations may prevent proper crisping.

Step 6: Rest, Cut, & Serve

Remove the sheet pan from the oven and let the socca cool for 5 minutes to firm the structure. Slice into wedges using a sharp knife, and finish with a generous grind of black pepper. Serve immediately with tzatziki, roasted vegetables, or as a standalone snack.

Recipe Notes

• Alternative Methods: For stovetop socca, use a 12-inch cast-iron skillet (reduce oil to 1–2 tbsp to prevent smoking). Heat over medium-high, pour half the batter, and cook 5–7 minutes per side until golden and crisp.

• Batch Cooking: If using a smaller pan (e.g., 12-inch), halve the recipe to avoid overcrowding the batter.

• Storage: Leftover socca keeps for 2–3 days in an airtight container; reheat in a 350°F (175°C) oven for 5 minutes to restore crispness.

Community Feedback

• Oven vs. Stovetop: "I switched to a cast-iron pan and used half the oil—no smoke, no burns! The result was crispy outside, creamy inside. A perfect alternative for smaller kitchens."—[@CS]

• Farinata Comparison: "Farinata is typically thicker and lacks fennel/rosemary. This socca is lighter, crispier, and infinitely more flavorful. Pair with halloumi and tomatoes for a showstopper snack!"—[Anonymous]

• Pan Size Adjustment: "A 18×13-inch pan is ideal (234 sq in), while a 12-inch cast-iron has ~113 sq in—use half the recipe or cook in two batches to avoid undercooking."—[@Chef’s Note]

Enjoy this Mediterranean classic, where crispy edges meet tender, herbaceous centers! 🥘