1. Prepare the chickpea batter:  Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth.  Set aside for 30-1 hour minutes.  This is to give time for the flour to absorb the water. The longer you have for the batter to sit (up to a few hours) the better. 

2. Arrange an oven rack 6 inches below the broiler element and preheat to 450F.  About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the over and turn the oven to broil. 

3. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled.  Pour the batter into the centre of the pan.  Tilt the pan so the batter coats the entire surface of the pan. 

4. Place the pan back in the oven and broil until you see the top of the socca begin to blister and brown - 5 to 8 minutes.  The socca should be flexible in the middle but crispy on the edges.  If the top is browning too quickly before the batter is fully set, simply move the skillet to a lower oven rack until done.

5. Carefully remove the pan from the oven. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board.  Drizzle with olive oil.  Sprinkle with salt and pepper.  As an option, you can also sprinkle with your favourite herb.  Slice into wedges and serve.