We are inspired by the Minimalist column in the N.Y. Times dining section to make “socca” (also known as “farinata”). It is a chickpea flour pancake flavored with fresh rosemary. A nice addition, according to the article, is to add sliced onions as well, but this simpler version makes a delicious side course or starter with a glass of wine.

We start by preheating the oven to 400° F. In a bowl, we combine the flour and salt and pepper and whisk well with a flat whisk. In a measuring cup, we heat the water in the microwave for 30 seconds. The water is nice and warm, so we slowly whisk it into the chickpea flour until smooth. We stir in 1 tablespoon of the extra-virgin olive oil, cover the bowl with plastic wrap, and set aside.

When the oven is pre-heated, we add the canola oil to a 10-inch nonstick pan and wipe the oil all over the surface of the pan with a paper towel. We put the pan in the oven for a few minutes to heat.

We stir the fresh chopped rosemary into the chickpea batter. With a pot-holder, we take out the hot pan and add 1 tablespoon of the extra-virgin olive oil to it. We tilt the pan to distribute the oil and then add the batter.

The pan is put back in the oven, (remember the handle is hot!), and we bake for 8 minutes. The “pancake” is set and the edges are starting to brown. We remove the pan from the oven with the pot-holder again and slide the pancake onto a parchment-covered cookie sheet.

The baking setting of the oven is turned off and the broiler turned on.

With a pastry brush, we add the remaining extra-virgin olive oil to the top of the socca.

The cookie sheet is then placed under the broiler for a few minutes to brown a bit.

The socca is served in wedges.

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