Sheet-Pan Socca (Savory Chickpea Pancake)

Preparation

1. Step 1

   In a bowl or large container, combine the chickpea flour, salt, fennel, rosemary, crushed red pepper, several generous grinds of black pepper and 3 tablespoons olive oil.

2. Step 2

   Measure 2½ cups/595 milliliters water and pour about half into the bowl. Whisk well to create a smooth batter. Add the remaining water and whisk to fully combine. The batter will be thin. Cover and let the batter rest for at least 1 hour, or ideally 2 to 3 hours, at room temperature. (You can make the batter up to five days in advance and let it rest, covered, in the refrigerator. Its finished texture only improves with a longer rest.)

3. Step 3

   Set a 18-by-13-inch rimmed sheet pan in the oven and heat the oven to 550 degrees or as hot as it goes.

4. Step 4

   Remove the pan from the oven and place it on a stable surface. Very carefully pour in the ⅓ cup olive oil. (The hot pan might warp a bit as you pour in the oil.) Give the batter one last whisk and pour it into the pan. Using a fork, gently whisk in the corners where the oil pools, to more evenly distribute the oil. (It’s OK if the batter starts to set as you mix, creating little lumps. The goal is just to avoid all the oil pooling in one corner or on one side.) Scatter the scallions, cheese and anchovies, if using, evenly over the top.

5. Step 5

   Bake for about 18 minutes, until the top is very browned and crisp, and the edges have pulled slightly away from the sides of the pan.

6. Step 6

   Remove the sheet pan and let the socca cool for about 5 minutes before cutting and serving, topped with more black pepper.