Step 1

Place heavy (preferably cast-iron) skillet in oven and preheat to 450.

Step 2

In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.

Step 3

Whisk in warm water and 2 tbsp olive oil.

Step 4

Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.

Step 5

Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).

Step 6

Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.